We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Blanch Time and Cultivar Effects on Quality of Frozen and Stored Corn and Broccoli.
- Authors
Barrett, D. M.; Garcia, E. L.; Russell, G. F.; Ramirez, E.; Shirazi, A.
- Abstract
Three corn and 2 broccoli cultivars were steam blanched for various times and evaluated for residual enzyme activity. Lipoxygenase was inactivated in 4 min in supersweet corn, while sweet corn required a 6-min blanch; peroxidase was inactivated in 8 min. Inactivation of broccoli lipoxygenase, peroxidase, and cystine lyase was achieved in 90 s. Blanched samples were stored 9 mo at -18 °C, then analyzed for color, texture, hexanal, free fatty acids, and sugars. Firmness increased significantly with blanching in both commodities, then declined. Short blanch treatments targeting lipoxygenase inactivation positively affected color and texture of both corn and broccoli. Changes in current industry practices are recommended.
- Subjects
BROCCOLI varieties; CORN research; EFFECT of freezes on corn; FROZEN broccoli; LIPOXYGENASES; BLEACHWORKS; FROZEN corn
- Publication
Journal of Food Science (Wiley-Blackwell), 2000, Vol 65, Issue 3, p534
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.2000.tb16043.x