The effect of lipid-degrading enzyme activities on quality of blanched and unblanched frozen stored cauliflower estimated by sensory and instrumental analysis

Abstract

Three varieties of cauliflower were blanched as florets, frozen and stored at −20°C for 8 months. Unblanched cauliflower florets were used as a reference. Blanching completely inactivated peroxidase, palmitoyl-CoA hydrolase and α-oxidation, while residual activity was found for acylhydrolase, lipoxygenase and catalase. Protein content was reduced with increased blanching time. Unblanched cauliflower was inedible and sensorially unacceptable after 4 weeks of storage at −20°C. The heat treated samples also developed off-flavours and off-odours, but to a lesser extent. Significant correlations between sensory and colour analysis were obtained.