Accession Number : AD0283064

Title :   ENZYMIC ACTIVITY IN FREEZE DRIED FOODS

Corporate Author : PURDUE UNIV LAFAYETTE IND

Personal Author(s) : DRAUDT,H.N. ; DAMON,C.E.

Report Date : 18 FEB 1962

Pagination or Media Count : 1

Abstract : The effect of storage moisture levels was studied on enzymic and other changes related to browning occurring during the long term storage of peaches and bananas. Factors studied include, polyphenol oxidase, peroxidase, sucrase, alpha and beta amylase, pectinesterase and ascorbase activity as well as changes in free amino groups, reducing sugar and sucrose content. Observations are given on the action of SO2 relative to browning in freeze-dried peaches. The effect of freezing rate on the survival of several enzymes in bananas and peaches was observed. Survival of peroxidase during storage of freeze-dried and frozen peas at different moisture was studied. Lipase activity and production of free fatty acid was following during long term storage and freeze-dried beef. Observations are given on the oxygen uptake and CO2 evolution of freeze-dried beef, pork, chicken light and dark meat and veal during long term storage (up to 6 months at 28 C) at different moisture levels. (Author)

Descriptors :   *ENZYMES, *FOOD, *FROZEN FOODS, FATTY ACIDS, FREEZE DRYING, FRUITS, MEAT, MOISTURE, OXIDOREDUCTASES, PEROXIDASES, STABILITY, SUCROSE

Distribution Statement : APPROVED FOR PUBLIC RELEASE