Prediction of Residual Peroxidase Activity in the Blanching-Cooling of Corn-on-the-Cob and Its Relation to Off-Flavor Development in Frozen Storage

ABSTRACT Through the use of a previously described thermo‐kinetic model the average peroxidase activity retention in the kernel and outer cob during blanching‐cooling of corn‐on‐the‐cob is predicted. The residual peroxidase activity is correlated with sensory evaluation data, making it possible to predict the conditions under which there will be no off‐flavor development after a 9 month storage at ‐ 18°C. The plots obtained allow for prediction of frozen storage life when processing variables are known. In addition, prediction of storage life can be made whether the product is water cooled at temperatures between 2 and 20°C or is air cooled at ambient air temperature.