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Enzyme action and off-flavor in frozen peas II The use of enzymes prepared from garden peas

Enzyme action and off-flavor in frozen peas II The use of enzymes prepared from garden peas

Food Res: 584-590

Lipoxidase, lipase, catalase, and peroxidase were prepared in partially purified form from lyophilized raw peas. These partially purified preparations were added to a blanched pea slurry. This resulted in off-flavors following prolonged frozen storage. This was compared with blank controls. The greatest change in flavor was associated with added catalase, but lipoxidase and lipase produced pronounced off-flavor. Peroxidase produced only a mild flavor change which was not objectionable.

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Accession: 024619257

Download citation: RISBibTeXText

DOI: 10.1111/j.1365-2621.1958.tb17608.x

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