Naslov
Color Quality of Frozen Red Peppers During Storage

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

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
1st Slovenian Congress on Food and Nutrition / Peter, RAspor ; Darja, Pitako ; Ivica, Hočevar - Ljubljana : Planprint, 1996

Skup
1st Slovenian Congress on Food and Nutrition

Mjesto i datum
Bled, Slovenija, 21.04.1996. - 25.04.1996

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
pepper; blanching; color; carotenoide; peroxidase

Sažetak
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.

Izvorni jezik
Engleski

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