Sensory Evaluations and Changes in Peroxidase Activity During Storage of Frozen Green Beans |
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| Authors: | M.P. APARICIO-CUESTA M.P. MATEOS-NOTARIO J.C. RIVAS-GONZALO |
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| Affiliation: | The authors are with Departamento de Química Analítica, Nutritión y Bromatología, Facultad de Farmacia, Universidad de Salamanca, 37007 Salamanca, Spain. |
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| Abstract: | Total, soluble and bound peroxidase activities were studied on frozen green beans stored under proper conditions (–18°C, -22°C, and in display freezer) and under adverse conditions (with temperature fluctuations). Blanching inactivated the enzyme; there was no regeneration for 12 mo at -22°C, but a slight regeneration at - 18°C. Sensory quality of the properly stored product was acceptable 1 yr or longer. Storage in a display freezer over 60 days did not affect peroxidase activity. Temperature fluctuations were deleterious for sensory quality and total peroxidase activity was only slightly regenerated. |
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| Keywords: | green beans blanching regeneration sensory peroxidase |
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