Peroxidase Regeneration and Its Effect on Quality in Frozen Peas and Thawed Peas
- 1 March 1962
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 27 (2) , 120-126
- https://doi.org/10.1111/j.1365-2621.1962.tb00070.x
Abstract
SUMMARY: Peroxidase was regenerated in samples of peas that had been blanched just sufficiently to destroy the original peroxidase activity. The regeneration occurred after a few months in peas stored at −18° C, or within a few hours in thawed peas held at room temperature. The maximum activity regenerated was about 4% of the original activity. No regeneration occurred in peas given substantially more heat treatment than was needed for inactivation. Peroxidase regeneration during frozen storage, or after thawing, did not affect the quality of peas.This publication has 9 references indexed in Scilit:
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