Heat inactivation of peroxidose in corn-on-the-cob
1979
Lee, Y.C. | Hammes, J.K.
Heat inactivation of peroxidase in corn-on-the-cob (C-O-C) under various blanching conditions and the relationship between the residual peroxidase activity and the flavor of stored frozen C-O-C were studied. Heat inactivation of peroxidase was quickest in the kernel section and slowest in the center cob section. The temperature dependence of heat inactivation of peroxidase was accounted for by the Arrhenius equation. A computer model was developed which predicted residual peroxidase activities in blanched C-O-C with reasonable accuracy. C-O-C blanched less than 15 min at 99 C. developed varying degrees of off-flavor. Peroxidase activities in the outer cob and the kernel sections of C-O-C had significant correlations with off-flavor development.
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