Premium
Catalase, Lipoxygenase, and Peroxidase Activities in Cucumber Pickles as Affected by Fermentation, Processing, and Calcium Chloride
Author(s) -
BUESCHER R. W.,
McGUIRE C.,
SKULMAN B.
Publication year - 1987
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.1365-2621.1987.tb14015.x
Subject(s) - catalase , peroxidase , brine , chemistry , fermentation , food science , lipoxygenase , lactic acid , biochemistry , bacteria , enzyme , biology , organic chemistry , genetics
Catalase, lipoxygenase, and peroxidase activities were determined in tissues and brines of pickling cucumbers during fermentation, storage, and after processing. Lipoxygenase and catalase were inactivated within three days of exposure to fermentation brines. Peroxidase activity was relatively unaffected by the first three days of brining, but it declined during fermentation, storage, and after processing. CaCl 2 reduced the loss of peroxidase activity in tissue and brine during fermentation and storage. Alum in post‐desalting brine reduced peroxidase activity in processed pickles although CaCl 2 ameliorated its efficacy. No activity of catalase, lipoxygenase or peroxidase was detected in cucumber juice extracts fermented by four different lactic acid bacteria.