Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree

被引：347
作者：
Palou, E [1 ]
López-Malo, A
Barbosa-Cánovas, GV
Welti-Chanes, J
Swanson, BG
机构：
[1] Washington State Univ, Biol Syst Engn Dept, Pullman, WA 99164 USA
[2] Washington State Univ, Dept Food Sci & Human Nutr, Pullman, WA 99164 USA
[3] Univ Americas Puebla, Dept Ingn Quim & Alimentos, Sta Catarina Martir, Cholula 72820, Mexico
来源：
JOURNAL OF FOOD SCIENCE | 1999年 / 64卷 / 01期
关键词：
banana; blanching; color; high hydrostatic pressure; polyphenoloxidase;
D O I：
10.1111/j.1365-2621.1999.tb09857.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of blanching and high hydrostatic pressure (HHP) treatments on natural flora evolution, polyphenoloxidase (PPO) activity and color of banana puree adjusted to pH 3.4 and water activity (a(w)) of 0.97 were evaluated during 15 days storage at 25 degrees C, Standard plate as well as yeast and mold counts of HHP treated purees were <10 CFU/S throughout storage. Blanching time was found to affect (p<0.05) puree color. HHP treatments retained the initial color of the banana purees, Longer browning induction times and slower browning rates were observed when a longer blanching time was combined with a 689 MPa pressure treatment. A residual PPO activity < 5% was observed in the puree when a 7 min blanch was followed by HHP treatment at 689 MPa for 10 min.
引用
收藏
页码：42 / 45
页数：4
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