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Color Deterioration in Frozen French Beans (Phaseolus vulgaris). 2. The Effect of Blanching
Author(s) -
WALKER G. C.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb01749.x
Subject(s) - blanching , phaseolus , chemistry , chlorophyll , food science , catalase , peroxidase , botany , biochemistry , enzyme , biology , organic chemistry
SUMMARY The effect of blanching on the conversion of chlorophylls to pheophytins and on their oxidation during the blanching and subsequent storage of green beans at ‐10° C was examined. Some conversion of chlorophylls to pheophytins occurred during blanching but there was no oxidation. During storage at ‐10 °C, both conversion and oxidation occurred. Two effects of blanching were distinguished: firstly, as enzymes were inactivated, the rates at which the chlorophylls underwent changes in storage at ‐10°C diminished; secondly, with blanch periods longer than necessary for inactivation of peroxidase and catalase the rates of chlorophyll change increased progressively during frozen storage. Under the blanching conditions used, a blanching period of 45 see to 1 min resulted in the most stable product.