Evaluation of high temperature-short time (HTST) blanched frozen sweet corn
1988
McDaniel, M.R. | Montgomery, M.W. | Latham, D. | Lundahl, D.S.
The effects of HTST blanching and steam blanching parameters on enzyme activities, moisture content, drip loss, sheer force, sensory attributes, and consumer acceptability of frozen sweet corn were determined. Complete inactivation of catalase and peroxidase required HTST treatments of 60 psi and 75 psi, respectively. Moisture content increased slightly and maximum shear force decreased in the HTST blanched corn compared to the steam-blanched samples. Blanch pressures of 60 psi and 75 psi resulted in corn equivalent in sensory qualities to the steam-blanched product as judged by a trained panel. The 30 psi HTST blanch treatment was rated high in undesirable descriptors. Consumer tests resulted in no significant differences in acceptability across blanch pressure treatments and storage time.
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