Control of browning in frozen puree of cherimoya (Annona cherimola, Mill.) fruit

被引：0
|
作者：
Manzocco, L [1 ]
Mastrocola, D [1 ]
Poiana, M [1 ]
机构：
[1] Univ Udine, Dipartimento Sci Alimenti, I-33100 Udine, Italy
来源：
SCIENCES DES ALIMENTS | 1998年 / 18卷 / 01期
关键词：
Annona cherimola; puree; browning; freezing; thawing;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The extensive polymorphism and the small size of the fruits of Cherimoya (Annona cherimola, Mill.), known in Italy under the name of "annona", influence the marketability of this product. Further more annona derivatives are very sensitive to enzymatic browning even during storage in the frozen state. The objective of this research was to verify the effectiveness of combined pretreatments on the prevention of enzymatic browning during freezing and thawing of annona puree. In particular the combination of two or more "mild pretreatments", which separately are incapable of obtaining complete control of browning in vegetal tissue, was studied. Results showed that the addition of 2 g . kg(-1) ascorbic acid plus 2 g . kg(-1) citric acid with or without 1 g . kg(-1) sodium chloride to annona puree allowed complete browning control during freezing, storage and thawing.
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页码：101 / 107
页数：7
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