Share

NEW ASPECTS OF HEAT INACTIVATION IN VEGETABLES BEFORE FREEZING. 2. ENZYMATIC ACTIVITY AND FATTY ACID COMPOSITION IN FROZEN VEGETABLES.

[In Italian. / En italien.]

Author(s) : PIZZOCARO F.

Type of article: Article

Summary

THE STABILITY OF THE FATTY ACID COMPOSITION DURING FROZEN STORAGE AT 253 K (-20 DEG C), HAS BEEN STUDIED ON RAW AND BLANCHED (VARYING DEGREES) SAMPLES OF FRENCH BEAN, SQUASH AND ASPARAGUS, IN RELATION TO PEROXIDASE AND LIPOXYGENASE ACTIVITIES. DURING FROZEN STORAGE (9 MONTHS) THE SOLUBLE PEROXIDASE CONSIDERABLY DECREASES IN THE NON-TREATED VEGETABLES, WHEREAS THE IONICALLY BOUND PEROXIDASE (DETERMINATED IN THE SQUASH ONLY) IS MORE CRYORESISTANT. IN ITS TURN THE LIPOXYGENASE ACTIVITY DECREASES MORE IN THE FRENCH BEAN AND IN THE SQUASH THAN IN ASPARAGUS. THE LINOLENIC ACID (TRIUNSATURATED) DECREASES MORE THAN THE LINOLEIC ACID (DIUNSATURATED), THE DECREMENTS NOTICED MAY BE CONSIDERED AS THE RESULT OF THE OXIDATION CATALYZED BY THE LIPOXYGENASE AND BY THE NON-ENZYMIC LIPID OXIDIZING ACTIVITY.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1990-0171
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 28 - n. 270
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing