Inaktivatsiya oksidoreduktaz pri SVChblapshirovanii kartofelya
- 作者: Levshenko M.T.1, Borchenkova L.A.1, Kanevskiy B.L.1, Pokudina G.P.1, Shishkina N.S.1
-
隶属关系:
- ВНИИТеК - филиал ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова» РАН
- 期: 卷 108, 编号 8 (2019)
- 页面: 40-45
- 栏目: Articles
- URL: https://bakhtiniada.ru/0023-124X/article/view/104160
- DOI: https://doi.org/10.17816/RF104160
- ID: 104160
如何引用文章
开放存取
##reader.subscriptionAccessGranted##
订阅存取
详细
Microwaves processing (UHF) is a method of heat treatment of raw materials to preserve a food product quality. The degree of inhibition by microwave blanching of oxidationreduction processes leading to browning of potato tissues when preparing for quick freezing was studied. To control the effectiveness of microwave processing as an antiseptic factor during preparation and storage of fruit and vegetable raw materials, an experimental method for definition of the activity of oxydoreductases at cut potato blanching was tested. This process limits the changes of raw materials as well as those of finished produce of quick freezing when storing. The regimes of microwave processing reducing unfavorable changes of the product tissues (browning, etc.) have been defined. The thermal treatment of cut potatoes using microwave energy was compared with traditional water blanching.
作者简介
Mikhail Levshenko
ВНИИТеК - филиал ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова» РАН
Email: lev-mika@yandex.ru
г. Видное, Россия
Lidiya Borchenkova
ВНИИТеК - филиал ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова» РАН
Email: borchenkova@rambler.ru
г. Видное, Россия
Boris Kanevskiy
ВНИИТеК - филиал ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова» РАН
Email: kanev72@mail.ru
Канд. техн. наук г. Видное, Россия
Galina Pokudina
ВНИИТеК - филиал ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова» РАН
Email: konservtech@rambler.ru
г. Видное, Россия
Natal'ya Shishkina
ВНИИТеК - филиал ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова» РАН
Email: vnikopholod@mail.ru
Канд. биол. наук г. Видное, Россия
参考
- Ермаков А.И. Методы биохимического исследования растений / В.В. Арасимович, Н.П. Ярош и др.; под ред. А.И. Ермакова. - Л.: Агропромиздат. Ленинградское отделение, 1987. - 430 с.
- Третьяков Н.Н. Практикум по физиологии растений - М.: Агропромиздат, 1990. - 271 c.
- Шлейкин А.Г., Скворцова Н.Н., Бландов А.Н. Биохимия. Лабораторный практикум. Ч. 2. Белки. Ферменты. Витамины: учеб.пособие. - СПб.: Университет ИТМО, 2015. - 106 с.
- Barrett D.M., Theerakulkait C. Quality indicators in blanched, frozen vegetables// Food Technologies. 1995. P. 62-65.
- Chen S.C.,Collins J.L., Mccarty I.E., Johnston M.R. Blanching of white potatoes by microwave energy followed by boiling water// Journal of Food Sciences. 1971. №36. P. 742-743.
- Devece C., RodriguezLopez J.N., Fenoll L.G., Tudela J., Catala J.M., de los Reyes E., GarciaCanovas F. Enzyme inactivation analysis for industrial blanching applications: Comparison of microwave, conventional, and combination heat treatments on mushroom polyphenoloxidase activity// J. Agric. Food Chem. 1999. P. 4506- 4511.
- Downing D.L. Canning operations in a complete course in canning and related processes: Book 1. Fundamental Information on Canning, 13th Ed.; CTI Publications, Inc.: MD, 1996. P. 269-272.
- EN ISO 4833: 2003 “Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of microorganisms - Colonycount technique at 30 degrees C” on Plate Count Agar (PCA) medium.
- Health Protection Agency. Oxidase Test. National Standard Method BSOP TP 26 Issue 2, 2010. P. 2-10 (http://www.hpastandardmethods.org.uk/pdf_sops.asp.).
- ISO 215271:2008 “Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and moulds - Part 1: Colony count technique in products with water activity greater than 0,95”.
- ISO 7218:2007 “Microbiology of food and animal feeding stuffs - General requirements and guidance for microbiological examinations (IDT)”.
- K. Savas Bahceci, Arda Serpen, Vural Gokmen, Jale Acar Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage// Journal of Food Engineering 2005. №66. P.187-192.
- Ramesh M.N., Wolf W., Tevini D., Bognar A. Microwave blanching of vegetables// Journal of Food Sciences. 2002, P. 390-398.
- Severini C., Balano A., De Pilli T. Microwave blanching of cubed potatoes// Journal of Food Processing Preservation. 2003. №27. P.475-491.
- Williams D.C., Lim M.H., Chen A.O., Pangborn R.M., Whitaker J.R. Blanching of vegetables for freezing- Which indicator enzyme to choose// Food Technologies. 1986. P. 130-140.
补充文件
