Steam treatment of minimally processed carrot sticks to control surface discoloration

Steam treatment of minimally processed carrot sticks to control surface discoloration

The effects of steam treatment and storage at 2 degrees C on surface discoloration and phenolic changes in modified atmosphere packaged carrot sticks was studied. Steam treatment retarded surface discoloration, soluble phenolic and isocoumarin production and lignin formation. Heat inactivation of ph...

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Veröffentlicht in:Journal of food science 1994-03, Vol.59 (2), p.356-358
Hauptverfasser: Howard, L.R, Griffin, L.E, Lee, Y
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
CAROTTE
Carrots
COLOR
COULEUR
ETUVAGE
Food industries
Food preservation
Food science
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
steam treatment minimal processing
surface discoloration
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
VAPORIZACION
ZANAHORIA
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Zusammenfassung:The effects of steam treatment and storage at 2 degrees C on surface discoloration and phenolic changes in modified atmosphere packaged carrot sticks was studied. Steam treatment retarded surface discoloration, soluble phenolic and isocoumarin production and lignin formation. Heat inactivation of phenylalanine ammonia-lyase (PAL), peroxidase (POD), and syringaldazine oxidase (SOX) also occurred. Surface discoloration on nonheated samples was accompanied by elevated levels of soluble phenolics, lignin and elevated PAL, POD, and SOX activities over time. Control of surface discoloration by steam appeared to be related to retardation of phenylpropanoid metabolism
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1994.tb06965.x