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Endogenous Polyphenoloxidase Activity Associated with the “Black Ring” Defect in Canned Beet (Beta vulgaris L.) Root Slices
Author(s) -
IM JISOON,
PARKIN KIRK L.,
ELBE JOACHIM H.
Publication year - 1990
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.1365-2621.1990.tb01593.x
Subject(s) - penetration (warfare) , incubation , chemistry , botany , horticulture , food science , biology , biochemistry , mathematics , operations research
ABSTRACT Discoloration of canned beet root slices resulted after 5–10 min exposure of beet roots to live steam, and subsequent incubation of slices in air at least 20 min. The “black ring” of discoloration moved radially toward the center of the slice as time of steam‐peeling was increased. Dipping slices (prepared after steam‐peeling) in solutions of inhibitors of PPO before incubation in air inhibited or prevented discoloration. Based on these data, thermal stability of PPO and POX, heat penetration profiles, and location of the discoloration zone, a model to explain discoloration was developed.