Abstract
AbstractThe effect of storage at − 20°C was studied on carrot cubes which had been blanched at 50°, 60°, 70° and 80°C for 2, 5, 10 and 20 min. A sample of unblanched carrot cube was used as reference. Results from sensory methods were compared with the activity of the three enzymes, palmitoyl‐CoA hydrolase, catalase and peroxidase. Good quality retention was obtained when palmitoyl‐CoA hydrolase was no longer present, while activity of catalase (9%) and peroxidase (6%) remained.
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