Effect of cultivars and processing conditions on quality of frozen corn on the cob
1998
Nalina Chombordin
Peroxidase and lipoxygenase activities of sweet corn cultivar 27127 were 61.58 and 10.56 percent higher than ATS1, respectively. The peroxidase activities in kernel: outer cob: center cob section were 1.0:2.6:1.0 for ATS1 and 1.0:8.9: 2.5 for 27127 while the ratio of lipoxygenase activity was 1.0:2.1:1.0 and 8.5:5.4:1.0 for ATS1 and 27127, respectively. Steam blanching time at 4, 8, 12 and 16 minutes of frozen corn had no effect on alcohol insoluble solid. Total sugar content of blanched corn was lower than the unblanched corn. The peroxidase activity in kernel section of both cultivars were completely inactivated by blanching more than 12 minutes and enzyme was regenerated during 3 month frozen storage. Lipoxygenase activity in kernel section of both cultivars were completely inactivated by blanching more than 4 minutes but the regeneration occured in outer cob section during 3 month frozen storage. At blanching time more than 8 minutes, there was no lipoxygenase regeneration during 3 months frozen storage, but at this blanching time the peroxidase activity after blanching and freezing was found in kernel, outer cob and center cob at 0.31, 34.53 and 38.18 percent in ATS1 and 3.91, 54.54 and 65.73 percent in 27127 respectively. Sensory evaluation of more than 8 minutes blanched corn of both cultivars showed lower off-flavor score with a trend to higher acceptability than unblanched corn. Blanching by hot water and steam to the same F*[16)130 value had similar effect on the enzymes inactivation.
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