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KMID : 0380619800120030000
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Korean Journal of Food Science and Technology
1980 Volume.12 No. 3 p.0 ~ p.0
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Lipoxygenase and Off - Flavor Development in Some Frozen Foods
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Lee Young-Chun
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Abstract
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A progressive deterioration in quality is known to occur when underblanched vegetables are held in frozen storage for extended period of time. These changes in quality are characterized mainly by the development of off-flavors and believed to be the result of enzyme action.
Lipoxygenase has been suggested to be involved in the flavor deterioration of some frozen and dried vegetables through its catalytic influence on the oxidation by molecular oxygen of linoleic and linolenic acids which are the major unsaturated fatty acids in peas, sweet corns and beans. This reaction leads to the formation of strongly odorous compounds mainly aldehydes and to chlorophyll degradation through a coupled oxidation with unsaturated fatty acids.
When flavor profiles of non-blanched and blanched sweet corn stored at-10°F for 6 months are compared, non-blanched sweet corn has a significantly- higher hexanal peaks suggesting hexanal would be one of the components causing off-flavor. High hexanal peaks are also detected by gas chromatographic analysis from sterilized sweet corn mash to which lipoxygenase, along and in combination with other enzymes, is added and stored at-10°F for 6 months. Also, flavor score of frozen sweet corn and corn-on-the-cob stored at-10°F for 9 months has significant correlation with hexanal peaks.
These results suggest that lipoxygenase activities in some frozen vegetables causes off-flavor development and hexanal peaks in stored frozen vegetables could be used as zn index of off-flavor development.
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