Nalazite se na CroRIS probnoj okolini. Ovdje evidentirani podaci neće biti pohranjeni u Informacijskom sustavu znanosti RH. Ako je ovo greška, CroRIS produkcijskoj okolini moguće je pristupi putem poveznice www.croris.hr
izvor podataka: crosbi !

Color Quality of Frozen Red Peppers During Storage (CROSBI ID 463987)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Pospišil, Jasna ; Dragović-Uzelac, Verica ; Čajić, Saša ; Škoda, Tihomir Color Quality of Frozen Red Peppers During Storage // 1st Slovenian Congress on Food and Nutrition / Peter, RAspor ; Darja, Pitako ; Ivica, Hočevar (ur.). Ljubljana: Planprint, 1996. str. 232-234

Podaci o odgovornosti

Pospišil, Jasna ; Dragović-Uzelac, Verica ; Čajić, Saša ; Škoda, Tihomir

engleski

Color Quality of Frozen Red Peppers During Storage

The consumption of frozen food has undergone a considerable increase in recent years and interest has thus grown concerning its quality and shelf-life. In this sense, a study was conducted on the changes occurring in total color, carotenoid pigments and peroxidase activity in two cultivars of frozen red peppers ("Prima", and "Kurtovska kapija") stored for 3 months under different constant temperatures (-18, -25 and -30 ^oC). Generally, the L, a and b color values of samples decreased slightly throughout the storage, indicating that the peppers become more pale. In general, samples stored at -25 ^oC were less pale than those stored at -18 and -30 ^oC. The samples stored at -18 ^oC retained color slightly better than those at -30 ^oC. Blanched samples showed better color than unblanched samples. Color in peppers was affected by cultivar. Thus, the level of red color was higher in "Prima" than in "Kurtovska kapija". The changes in the total carotenoid and beta-caroten contents coincided with the total color changes in the peppers during storage, especially with a and delta E color values. The blanching process completely inactivated the enzymes peroxidase, suggesting overblanching, which in turn led to a decline in color quality. In unblanced samples the peroxidase activity decreased during frozen storage and after 3 months it was only 56.6% of the activity present in the fresh product. Its activity does not appear to be related to the color deterioration of red peppers.

pepper; blanching; color; carotenoide; peroxidase

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o prilogu

232-234.

1996.

objavljeno

Podaci o matičnoj publikaciji

1st Slovenian Congress on Food and Nutrition

Peter, RAspor ; Darja, Pitako ; Ivica, Hočevar

Ljubljana: Planprint

Podaci o skupu

1st Slovenian Congress on Food and Nutrition

poster

21.04.1996-25.04.1996

Bled, Slovenija

Povezanost rada

nije evidentirano