Control of Enzymatic Browning in Frozen Peaches
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چکیده
منابع مشابه
Peach size affects storage, market life
During the 1995 season, large (-275g), medium (175g) and small (125g) ’O’Henry’ peaches were stored in either air, 5% CO, + 2% 0, or 17% CO, + 6% 0, at 38°F (3.3”C). Large ‘O’Henry’ peaches benefited more from the 17% CO, + 6% 0, than from either the 5% CO, + 2% 0, or the air storage treatment. During the 1996 season, large, medium and small ‘Elegant Lady’ and ’O’Henry’ peaches were stored in a...
متن کاملThe effect of calcium chloride and calcium lactate pretreatment concentration on peach cell integrity after highpressure processing
The objective of this study was to determine the effect of calcium chloride and calcium lactate pretreatments at different concentrations (1, 1.5 and 2% w/v) on enzymatic browning of clingstone and freestone peaches following high-pressure processing (HPP) at 200 MPa for 10 min. Proton nuclear magnetic resonance (H-NMR) relaxometry indicated that following calcium pretreatment and HPP, both pea...
متن کاملThe Retardation of Enzymatic Browning in Avocado Puree and Guacamole
Enzymatic browning in avocado puree and guacamole was evaluated by reflectance measurements for several varieties of avocado with varying amounts of chemical additives. Paste from Booth 8 had a greater tendency to brown than that from Lula. Browning at 75°F was effectively retarded without flavor change by 30 mg percent of sodium bisulfite or 200 mg percent ascorbic acid. Lemon juice or citric ...
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Purpose of review: Enzymatic browning of fruits and vegetables during postharvest handling and processing degrades the sensory properties and nutritional value and discourages consumer purchase of fresh-cut products. Consequently, enzymatic browning results in significant economic losses for the fresh produce industry. This paper discusses the biochemistry of enzymatic browning, and focuses on ...
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The effects of a high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky were investigated. The pork jerky with different levels (0, 12, 15, 18 and 21%) of sucrose was prepared. Fifteen frozen boneless pork legs from different animals were used in this trial. Sucrose is a non-reducing disaccharides and would not unde...
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تاریخ انتشار 2009