Effect of high-temperature short-time pressure blanching on physical, chemical and sensory properties of frozen corn

Graduation date: 1988The effect of HTST pressure blanching processing parameters, as\ud compared to conventional steam blanching, on enzyme activity,\ud moisture, drip loss, shear force, sensory attributes and consumer\ud acceptability of frozen sweet corn were determined. Complete\ud inactivation of catalase and peroxidase required HTST treatments of\ud 60 psi and 75 psi, respectively. No lipoxygenase activity was\ud detected in the blanched corn. Moisture content increased slightly\ud and maximum shear force decreased in the HTST blanched corn as\ud compared to the steam blanched samples. No differences were observed\ud in total work of compression and shear or drip losses in frozen corn\ud prepared by the two blanching processes. Blanch pressures of 60 psi\ud and 75 psi resulted in corn equivalent in sensory qualities to the\ud control steam blanched product as judged by a trained panel. The 30\ud psi blanch treatment was rated higher in stale/oxidized, fishy,\ud bitter, and other undesirable descriptors. Stale/oxidized and sweet/caramel character increased with storage time. Consumer tests\ud resulted in no significant differences in acceptability across blanch\ud treatments or storage time