Lipid Oxidation in Frozen Vegetables in Relation to Flavor Change

Abstract

SUMMARY The TBA test, adapted for vegetable material, was useful in following lipid oxidation in frozen peas. Gas‐liquid chromatographic analysis for the loss of unsaturated fatty acids was not feasible for determining lipid oxidation in un‐blanched vegetables. This work has established that rancidity is not a main cause of flavor deterioration in frozen Blackeye peas ( Vigna sinensis ) and possibly in other frozen vegetables. The amount of lipid oxidation occurring in frozen raw peas was too small to produce rancid odors. Lipoxidase was rapidly inactivated by a short blanching time, and no regeneration of the enzyme occurred during frozen storage of garden peas ( Pisum sativum ).