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Peroxidase and lipoxygenase influence on stability of polyunsaturated fatty acids (PUFA) in sweet corn (Zea mays L.) during frozen storage.

Author(s) : RODRIGUEZ SAONA L. E., BARRETT D. M., SELIVONCHICK D. P.

Type of article: Article

Summary

Complete inactivation of lipoxygenase and peroxidase was obtained with 9 and 15 min of steam blanching, respectively. Relative fatty acid content revealed no change in fatty acid composition during 9-month storage at -20 deg C. Control of degradation of PUFA did not depend on oxygen permeability of different packaging materials. Blanching had little effect on PUFA degradation after 9-month storage.

Details

  • Original title: Peroxidase and lipoxygenase influence on stability of polyunsaturated fatty acids (PUFA) in sweet corn (Zea mays L.) during frozen storage.
  • Record ID : 1997-0931
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 60 - n. 5
  • Publication date: 1995/09
  • Document available for consultation in the library of the IIR headquarters only.

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