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SULPHUR DIOXIDE AND CARBON MONOXIDE GAS TREATMENT OF APPLES FOR ENZYME INHIBITION PRIOR TO FREEZING
Author(s) -
M. H.R. SERRATOS,
MANNHEIM C.H.,
PASSY N.
Publication year - 1983
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1983.tb00666.x
Subject(s) - chemistry , blanching , carbon dioxide , food science , carbon monoxide , enzyme , sulfur dioxide , catalase , chromatography , biochemistry , organic chemistry , catalysis
The present most common method for inactivating enzymes prior to freezing is thermal blanching which is energy intensive, involves losses of nutrients and soluble solids and causes waste disposal problems. The feasibility of applying sulphur dioxide and carbon monoxide gases, as enzyme inhibitors, to apples prior to freezing was evaluated. Using catalase and polyphenoloxidase, CO gas was found to be inffective as an enzyme inhibitor. Treatment of apples with SO 2 was found to inhibit enzyme activity as effectively as thermal blanching. This inhibition was maintained during 195 days storage at —8 and –18°C. Losses in soluble solids were considerably lower than in blanched samples. Hunter color “b” values were different indicating that the SO 2 treated apples were yellower and the blanched ones greener. No signifiant sensoric preference was found for either sample after baking despite the obvious difference in soluble solids content and color. Residual SO 2 in apples could be reduced to below 50 ppm.