ON THE DEVELOPMENT OF OFF‐FLAVOR DURING THE STORAGE OF FROZEN RAW PEAS<sup>a</sup>

Lee, Frank A.; Wagenknecht, A. C.

doi:10.1111/j.1365-2621.1951.tb17377.x

Cited by 37 publications

(17 citation statements)

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“…THE ENZYME LIPOXIDASE occurs in peas (Siddiqi and Tappel, 1956;Knapp, 1964) and the activity of this enzyme is often said to be responsible for undesirable changes of chlorophyll and flavor (Lee and Wagenknecht, 1951;Wagenknecht et al, 1952 ;Lee et al, 1955 ;Lee, 1956, 1958;Bengtsson and Bosund, 1964).…”

Section: Introductionmentioning

confidence: 96%

Pea Lipoxidase, Distribution of Enzyme and Substrate in Green Peas

Eriksson

1967

Journal of Food Science

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SUMMARY— The activity of the enzyme lipoxidase and the concentrations of free and lipid‐bound fatty acids in different parts of green peas were determined. The extractable enzyme was found mainly in the cotyledon, where its concentration was also highest. The concentration of the enzyme was somewhat higher in the inner than in the outer part of the cotyledon. Both free and bound fatty acids were found in all parts of the pea. The oxidation rate of linoleic acid, catalyzed by lipoxidase, was found independent of oxygen partial pressures above about 20 mm Hg. The respiratory rates of intact and damaged green peas were determined. Based upon these data and on plausible diffusion coefficients, an attempt was made to calculate the oxygen conditions in green peas.

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Section: Introductionmentioning

confidence: 96%

Pea Lipoxidase, Distribution of Enzyme and Substrate in Green Peas

Eriksson

1967

Journal of Food Science

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“…Rancidity of the lipid matter is one of the primary causes of off-flavor in unblanched peas which had been stored at 0°F. (-17.8"C.) (5). Large increases in acid numbers together with increases in peroxide numbers were observed in the lipids extracted from raw peas after several years of frozen storage.…”

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confidence: 92%

A CHEMICAL STUDY OF THE PROGRESSIVE DEVELOPMENT OF OFF‐FLAVOR IN FROZEN RAW VEGETABLES^a

Lee

Wagenknecht

Hening

1955

Journal of Food Science

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It has been known for a long time that unblanched vegetables deteriorate in quality when held in frozen storage for extended periods of time. Rancidity of the lipid matter is one of the primary causes of off-flavor in unblanched peas which had been stored at 0°F. (-17.8"C.) (5). Large increases in acid numbers together with increases in peroxide numbers were observed in the lipids extracted from raw peas after several years of frozen storage. The main increase in acid number occurred during the first year of storage (8). Similar changes were noted in the lipids extracted from unblanched sweet corn, snap beans, and other vegetables after extended periods of storage at 0°F. (-17.8"C.) ( 4 ) .I n order to extend the knowledge of the changes which take place in such material, the present study was undertaken to determine the length of time that unblanched vegetables could be held in frozen storage before these undesirable changes could be detected, and to determine the course of the development of the acids and peroxides during the period of storage. MATERIALS AND METHODSThomas Laxton peas, Wade snap beans, and Golden Cross sweet corn were grown on the Experiment Station farm and were harvested, processed, and stored, as previously described (4, 5 ) .Quality changes were measured both chemically and by means of a taste panel. Samples from each lot were taken for immediate taste test a t the time of harvest, and at regular intervals during storage, until obvious deterioration in quality was definitely established. A t the same time, samples were dried by 1yophiIization and were extracted for 48 hours with peroxide-free anhydrous ethyl ether to obtain the crude lipid material, as described previously ( 5 ) . This work was started before it was determined that a 24-hour extraction period was sufficient to effect the extraction of the crude lipid (4), but was continued on the 48-hour basis to keep the conditions uniform. The chemical determinations were continued a t regular but lengthening intervals throughout the storage period. A final subjective and chemical examination of the 1952 samples was conducted after 2 years of storage. Chemical methods used were described previously (4, 5).

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“…Although the general nature of such changes is known, it has not yet been established just what enzyme systems and substrates are involved. The changes in flavor occurring in frozen, raw vegetables have been ascribed to autolysis, proteolysis (96,97), glycolysis, and more recently to oxidative rancidity of lipids (98). Although the nature of the products formed during freezing storage of unscalded vegetables is not known, the investigations carried out by Joslyn and his associates during the period of 1935-1940 (31) indicate that aldehyde accumulation occurs in artichoke hearts, asparagus, Brussels sprouts, green snap beans, lima beans, and squash.…”

Section: Enzyme-catalyzed Changes In Color and Flavormentioning

confidence: 99%