Cambridge Favourite strawberries were assessed for appearance, colour, texture and flavour after being frozen, mainly in room temperature 60% syrup, by various methods available in the home. Soaks of 4 and 16 hr in syrup prior to freezing significantly lowered scores for appearance and colour, but tended to improve texture and, for the 4-hr soak, flavour. A 4-hr soak in sugar also had an adverse effect on colour. Colour was worsened by a 3-hr fanning of the dry berries before immersion in syrup, but was improved by the use of cold syrup and by adding syrup to plain berries after the thaw. Appearance was worse if the syrup was replaced by dry sugar, to which water was added for tasting.Generally no significant differences were found when berries were frozen at -18°C and at -32°C or when they were stored at these temperatures. Thawing rate appeared to have a greater influence, and a fast thaw in running water significantly improved appearance, though it tended to have an adverse effect on texture. As a rule there were no significant differences between storage periods except for a surprising improvement of appearance with time.Flavour scores tended to decrease with storage.
The previous paper in this series covered organoleptic and Vitamin C assessments of vegetables blanched and/or cooled in various salt and sugar solutions, and stored at -18°C for up to 12 months. 'This paper deals with the effects of these additives on percentage conversion of chlorophyll to phaeophytin after blanching or after storage. Dietrich's method (1958) was used for the assays.Results indicated that a number of salts (NaC1, KC1, Na,SO,, K,SO,) added to blanching water had little effect on pH, but could cause a considerable reduction in the amount of chlorophyll conversion ip spinach and sprouts. Levels of NaCl above 1.2% in tap blanching water abd the addition of 1.2% NaCl to the cooling water were less effective thah the addition of 1.2% salt to the blanching water. During serial blanching in 1.2% NaCl tap water, chlorophyll retention was highest after the first blanch. I n peas and runner beans 1.2% NaCl added to tap blanching water caused little reduction in chlorophyll conversion, but during 9 months storage the beneficial effect of the salt was maintained in the uncooked material. 0.25% sodium carbonate had the greatest effect in increasing p H and in reducing chlorophyll conversion. 0.25% sodium bicarbonate reduced conversion to the same extent as 1.2% NaC1, but induced an increase in pH. Using distilled water, levels of conversion were much higher, and the 1.2% NaCl treatments had a greater effect. Sucrose was not effective in preventing conversion.
Home frozen vegetables are normally blanched in water and cooled in iced water before freezing. In this survey, the effects of common household additives to blanching and/or cooling water were studied. Runner beans, peas, perpetual spinach and brussels sprouts were assessed by a tasting panel after being blanched and/or cooled in one of the following solutions, 1.2% NaC1, 2.0% NaCl, 1'2% sucrose, 0.25% sodium carbonate or 0.25% sodium bicarbonate, and stored at -18°C. The appearance of sprouts was slightlp improved by 1.2% NaCl and 1.2% sucrose blanching liquids. Flavour of runner beans was significantly increased by the use of 1.2% salt, but the 2% levels significantly lowered scores for appearance and texture. Sugar significantly lowered texture scores for beans, but improved those for peas. Quality of spinach was not significantly affected by any treatment. Carbonate and bicarbonate treatments tended to have an adverse effect on texture and appearance.Vitamin C analyses for thawed frozen sprouts blanched in 1.2% NaCl or 1.2% sucrose showed that the treatments did not lower the ascorbic acid content.
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