The author expresses her sincere appreciation and gratitude to Dr. George Flick for his constant encouragement in writing this review.
PEROXIDASE AND ITS RELATIONSHIP TO FOOD FLAVOR AND QUALITY: A REVIEW
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 1, pages 1–6, January 1977
How to Cite
BURNETTE, F. S. (1977), PEROXIDASE AND ITS RELATIONSHIP TO FOOD FLAVOR AND QUALITY: A REVIEW. Journal of Food Science, 42: 1–6. doi: 10.1111/j.1365-2621.1977.tb01204.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 5/21/16; revised 8/11/76: accepted 8/20/16.
The effect of peroxidase on food flavor and quality is discussed, and its use as an index of blanching fruits and vegetables reviewed. Peroxidase is considered the most heat stable enzyme in plants. If inactivated, all ofher enzyme systems are usually inactivated in the product. There is an empirical relationship between residual peroxidase activity and the development of off-flavors and off-odors in foods. Peroxidase activity has been detected in products stored at — 18°C and under moisture conditions as low as 12.5% moisture. Any activity detected following severe heat treatments is usually due to the enzyme not being wholly inactivated. Inadequate thermal processing may result in regeneration of the enzyme.