STEAM TREATMENT OF MINIMALLY PROCESSED CARROT STICKS TO CONTROL SURFACE DISCOLORATION

被引：70

作者：

HOWARD, LR

GRIFFIN, LE

LEE, Y

机构：

[1] Dept. of Horticultural Sciences, Texas A&M Univ, College Station, Texas

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 02期

关键词：

CARROTS; SURFACE DISCOLORATION; STEAM TREATMENT MINIMAL PROCESSING;

D O I：

10.1111/j.1365-2621.1994.tb06965.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：356 / &

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