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Influence of Gluconic Acid on Enzyme Inactivation and Color Retention in Canned Apricots and Peaches
Author(s) -
HEIL J.R.,
McCARTHY M.J.,
MERSON R.L.
Publication year - 1988
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.1365-2621.1988.tb07824.x
Subject(s) - chemistry , gluconic acid , polyphenol oxidase , food science , peroxidase , enzyme , enzyme assay , biochemistry
Apricots, clingstone and freestone peaches packed in tin‐free steel cans with up to 1.1% gluconic acid in the syrup retained better color than fruits packed without the acidulant. Up to 0.44% by weight gluconic acid did not affect heat resistance of peroxidase/polyphenol‐oxidase enzyme systems in apricots. Requirements for heat inactivation of enzymes increased with fruit maturity, from F 100°c = 1.3 min with z = 16°C in canning ripe, to F 100°C = 7 min with z = 61.5°C in soft ripe apricots. Enzyme regeneration occurred within 48 hr. Methods tested for measuring enzyme activity arc discussed.