| dc.creator | Pérez Calderón, John Freddy | |
| dc.creator | Califano, Alicia Noemí | |
| dc.creator | Santos, María Victoria | |
| dc.creator | Zaritzky, Noemí Elisabet | |
| dc.date | 2017 | |
| dc.date | 2020-08-25T18:53:38Z | |
| dc.date.accessioned | 2023-07-14T21:41:34Z | |
| dc.date.available | 2023-07-14T21:41:34Z | |
| dc.identifier | http://sedici.unlp.edu.ar/handle/10915/103096 | |
| dc.identifier | https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13717 | |
| dc.identifier | issn:1750-3841 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/7444043 | |
| dc.description | Thermal inactivation of peroxidase (POD) and lipoxygenase (LOX), both enzymes present in broccoli and Brussels sprouts, is required before freezing, to obtain high-quality precooked frozen vegetables. Rate constants of a 1st-order biphasic model for the heat-labile and heat-resistant POD and LOX isoenzymes were determined at different temperatures (75, 80, and 90 °C) and the corresponding activation energies were estimated using nonlinear regressions. In the case of Brussels sprouts, the activation energies for the resistant and labile fractions were 56.3 and 62.5 kJ/mol for POD and 63.7 and 65.8 kJ/mol for LOX, respectively. For Brussels sprouts, different precooking times were tested to analyze the effect of residual enzyme activity on quality parameters and sensory attributes, after a frozen storage of 4 mo at −20 °C. A significant reactivation of enzyme activity after frozen storage was observed (especially in the case of POD) for short precooking times (<6 min) leading to low-quality parameters at the interior zone of the vegetable. A precooking time of 6 min at 90 °C allowed an adequate inactivation of LOX and POD obtaining a high-quality final frozen vegetable. A sensory analysis confirmed the global acceptability of the product. The obtained results are relevant to define the precooking stage conditions in the production of frozen cruciferous vegetables. | |
| dc.description | Centro de Investigación y Desarrollo en Criotecnología de Alimentos | |
| dc.format | application/pdf | |
| dc.format | 1378-1386 | |
| dc.language | en | |
| dc.rights | http://creativecommons.org/licenses/by-nc-sa/4.0/ | |
| dc.rights | Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) | |
| dc.subject | Ciencias Exactas | |
| dc.subject | Thermal inactivation kinetics | |
| dc.subject | Lipoxygenase | |
| dc.subject | Peroxidase | |
| dc.subject | Precooked frozen Brassicas | |
| dc.subject | Quality attributes | |
| dc.title | Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species | |
| dc.type | Articulo | |
| dc.type | Articulo | |
