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EVALUATION OF EVACUATED PACKAGES AS AN ALTERNATIVE TO BLANCHING FOR FROZEN SPINACH
Author(s) -
BIRNBAUM N. R.,
HICKS J. R.,
TABACCHI M. H.,
BRECHT P. E.
Publication year - 1979
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.1365-2621.1979.tb03798.x
Subject(s) - blanching , dehydroascorbic acid , spinach , spinacia , chemistry , food science , ascorbic acid , titratable acid , vitamin c , browning , chromatography , biochemistry , chloroplast , gene
Unblanched spinach ( Spinacia oleracea ), held in evacuated and non‐evacuated packages, was compared with blanched controls after 1,5,12, and 26 weeks to evaluate storage stability at ‐18°C. Blanched samples were rated higher than unblanched samples for visual quality, aroma, flavor, and overall acceptability, regardless of packaging treatment. Titratable acidity of unblanched samples was considerably higher than that of blanched samples and was found to increase during the latter stages of storage. Total ascorbic acid and dehydroascorbic acid contents were higher in unblanched samples. Vacuum packaging inhibited conversion to dehydroascorbic acid in unblanched samples.