摘要：In this article functions of peroxidases (PO) are reviewed in connection with food processing. PO’s are ubiquitous in nature. These enzymes degrade the H2O2’in the presence of a hydrogen donor substance such as guaiacol, or pyrrogallol. It is assumed that PO’s are involved in off-flavor of canned or frozen foods. This situation in more importance in low acid foods. Because of very heat stabilities, PO’s are used is indicators of heat processes of foods and their complete inactivation ensures the destruction of all the other enzymes included in foods. Since the correlation between PO activity and formation of off-flavor is empirical yet and the denaturation of PO’s, in such a manner that it can not regenerate during subsequent storage, requires very severe heat treatments resulting in quality losses, nowadays, it is recommended milder blanching processes at least for some low-acid products. It is hoped that new techniques of analysis will exhibit what is right or wrong and solve this problem.
