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Replacement of POD (peroxidase) with LPO (lipoxygenase) as an indicator of blanching adequacy.

Author(s) : BARRETT D. M.

Summary

The freezing industry has utilized POD as an indicator of blanching adequacy since the early 1950s but there is very little evidence that this enzyme has an effect on frozen product quality. LPO which catalyzes lipid oxidation and subsequent off-flavour and off-aroma development in many vegetables, is inactivated in half to two-thirds the time required to inactivate POD. Use of LPO as an indicator would result in significant savings in production time, energy use, equipment wear and both water treatment and use. Studies in the authors' laboratory have focused on blanch times required to inactivate both LPO and POD in different varieties of corn, green beans and broccoli. Times required to inactivate LPO and POD in green variety 91G were 30 and 120 seconds, respectively. A rapid method for evaluation of LPO in plant is currently being developed in the authors' laboratory.

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Pages: p 82-88

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Details

  • Original title: Replacement of POD (peroxidase) with LPO (lipoxygenase) as an indicator of blanching adequacy.
  • Record ID : 1997-1604
  • Languages: English
  • Source: New Developments in Refrigeration for Food Safety and Quality.
  • Publication date: 1996/10/02
  • Document available for consultation in the library of the IIR headquarters only.

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