Open AccessENZYME ACTIVITY AND QUALITY OF FROZEN GREEN BEANS AS AFFECTED BY BLANCHING AND STORAGE
Author(s) -
LEE C.Y.,
SMITH N.L.,
HAWBECKER D.E.
Publication year - 1988
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1988.tb00888.x
Subject(s) - blanching , food science , chemistry , organoleptic , peroxidase , catalase , taste , mung bean , warehouse , residual , enzyme , enzyme assay , biochemistry , mathematics , algorithm , marketing , business
Effects of different blanching conditions on residual enzyme activities and quality changes in green beans during frozen storage were studied. Green beans were blanched at various temperature and time combinations at both pilot plant and commercial scales. After storage at —23°C for 3, 6, 9 and 12 months they were analyzed for residual activities of catalase, lipoxygenase, polyphenoloxidase and peroxidase; changes in sensory quality as evaluated by a taste panel; and color and firmness as measured with instruments. Most of enzymes were inactivated during normal blanching but the residual activities varied among enzymes. Beans blanched above 82°C for 3.5 min yielded higher sensory scores for the quality attributes tested than those blanched at the lower temperatures. However, there appears to be no direct relationship between the quality attributes measured and the residual enzyme activities during 12 months storage.