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Color Deterioration in Frozen French Beans (Phaseolus vulgaris)
Author(s) -
WALKER G. C.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb01748.x
Subject(s) - pheophytin , phaseolus , chlorophyll , chemistry , anaerobic exercise , chlorophyll a , chlorophyll b , botany , food science , biochemistry , biology , photosynthesis , physiology , photosystem ii
SUMMARY Examination of 12 commercial frozen bean packs showed two forms of color deterioration. The first resulted in conversion of chlorophyll to pheophytin, and the second caused destruction of both chlorophyll and pheophytin. It is shown that both forms of degradation may be related to the process of fat peroxidation. The conversion of chlorophyll to pheophytin may occur during the anaerobic initiation stage of fat peroxidation. Destruction may occur during the aerobic propagation stage.