Changes In Chemical Composition And Peroxidase Activity of Turnip (Brassica Rapa) During Processing and Frozen Storage.

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Okcu Z., Şat İ. G.

Journal Of Food Agriculture & Environment, cilt.11, sa.1, ss.91-94, 2013 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 11 Sayı: 1
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1234/4.2013.3780
  • Dergi Adı: Journal Of Food Agriculture & Environment
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.91-94
  • Atatürk Üniversitesi Adresli: Evet

Özet

Chemical composition content and peroxidase enzyme activity of raw, canned and frozen turnip roots were determined. The peroxidase activity

determined in the roots of raw turnip was 134x105 EU/100 g fresh weight and 170x105 EU/g protein. There were significant changes in the activities

of peroxidase of canned and frozen turnip roots, as well as in the contents of protein. The peroxidase activity of canned turnip roots was practically

undetectable while there was residual activity after blanching and freezing. Peroxidase is one of the most heat-stable enzymes in plants. This study

shows that heat treatment of 3 min at 95°C is preferred for POD activity inactivating compared with other heat treatment. In addition, conserving

process inactivated of POD activity, too.