Quality changes in frozen Brussels sprouts during storage. I. Sensory characteristics and residual enzyme activities

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Abstract
Summary: Sensory evaluation and quantitative analyses of catalase, peroxidase and lipoxygenase were performed in frozen Brussels sprouts during storage at three different temperatures. Within 6 weeks at –4°C all sensory attributes had reached the limit of acceptability, while peroxidase activity increased in the same period. At the end of this period catalase activity had increased strongly. Colour and flavour decreased slowly during 11 months storage at –9°C, while texture remained on a constant level. After 4 months at –9°C a slight catalase activity became detectable. At –18°C no detectable changes occurred during 11 months. Characterization of the preliminary blanching process in terms of residual activities of peroxidase and catalase remains possible after prolonged storage, provided microbial growth can be excluded.

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