Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree

被引：88

作者：

López-Malo, A

Palou, E

Barbosa-Cánovas, GV

Welti-Chanes, J ^{[1
]}

Swanson, BG

机构：

[1] Washington State Univ, Dept Biol Syst Engn, Pullman, WA 99164 USA

[2] Univ Americas Puebla, Dept Ingn Quim & Alimentos, Cholula 72820, Mexico

[3] Washington State Univ, Dept Food Sci & Human Nutr, Pullman, WA 99164 USA

来源：

FOOD RESEARCH INTERNATIONAL | 1998年 / 31卷 / 08期

关键词：

high hydrostatic pressure; avocado; polyphenoloxidase; color;

D O I：

10.1016/S0963-9969(99)00028-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of high hydrostatic pressure (HHP) treatments of 345, 517, or 689 MPa, for 10, 20, or 30 min at initial pHs of 3.9, 4.1, or 4.3 on polyphenoloxidase (PPO) activity, color and microbial inactivation in avocado puree during storage at 5, 15, or 25 degrees C were investigated and compared with untreated avocado puree. Standard plate as well as yeast and mold counts of HHP treated purees were < 10 cfu g(-1) during 100 days of storage at 5, 15, or 25 degrees C. Significantly less (p less than or equal to 0.05) residual PPO activity was obtained with increasing pressure and decreasing initial pH. Browning was related mainly with changes in the a color component. Avocado puree with a residual PPO activity <45% and stored at 5 degrees C maintains an acceptable color for at least 60 days. (C) 1999 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

引用

页码：549 / 556

页数：8

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