Abstract
ABSTRACT 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.
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Claims 3
Claim · model-written summary
Green beans blanched above 82°C for 3.5 min gave higher sensory scores than beans blanched at lower temperatures.
Verbatim
t0“ENZYME ACTIVITY AND QUALITY OF FROZEN GREEN BEANS AS AFFECTED BY BLANCHING AND STORAGE”
e0“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”
Claim · model-written summary
No direct relationship was found between quality attributes and residual enzyme activities during 12 months of frozen storage.
Verbatim
t0“ENZYME ACTIVITY AND QUALITY OF FROZEN GREEN BEANS AS AFFECTED BY BLANCHING AND STORAGE”
e1“there appears to be no direct relationship between the quality attributes measured and the residual enzyme activities during 12 months storage”
Claim · model-written summary
Most enzymes were inactivated during normal blanching, but their residual activities varied among enzymes.
Verbatim
t0“ENZYME ACTIVITY AND QUALITY OF FROZEN GREEN BEANS AS AFFECTED BY BLANCHING AND STORAGE”
e2“Most of enzymes were inactivated during normal blanching but the residual activities varied among enzymes”
The same questions in other papers
processing · quality: general · Phaseolus vulgaris (common bean)Positive and negative results
5 in the opposite direction
- no effect
- negative
- negative
2 papers more in this group
See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.