Comparison of the level of selected antioxidative compounds in frozen broccoli produced using traditional and modified methods

Gębczyński, Piotr; Lisiewska, Zofia

doi:10.1016/j.ifset.2006.02.005

Cited by 51 publications

(37 citation statements)

References 27 publications

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“…A higher dry matter content in cauliflower was determined by Ahmed and Ali [24]. In turn, Gębczyński and Lisiewska [25] reported 10.34 g/100 g of the dry matter in broccoli. These differences may be due either to the species or the varietal diversification or different cultivation conditions.…”

Section: Dry Matter Content and Microbiological Quality Of Brassica Vmentioning

confidence: 91%

Comparison of Sous-vide methods and traditional hydrothermal treatment on GLS content in Brassica vegetables

Florkiewicz

Ciska

Filipiak‐Florkiewicz

et al. 2017

Eur Food Res Technol

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Section: Dry Matter Content and Microbiological Quality Of Brassica Vmentioning

confidence: 91%

Comparison of Sous-vide methods and traditional hydrothermal treatment on GLS content in Brassica vegetables

Florkiewicz

Ciska

Filipiak‐Florkiewicz

et al. 2017

Eur Food Res Technol

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“…Blanching before freezing improved carotenoid retention (Gebczynski and Lisiewska 2006) but long thawing was detrimental. The lag time after thawing decreased the carotene concentrations of carrots, broccoli and spinach, severe degradation was observed 6 h after thawing (Park 1987).…”

Section: Domestic Processingmentioning

confidence: 95%

“…Therefore, it seemed an adequate method to improve the carotenoid content more that just freeze them raw (Gebczynski and Lisiewska, 2006). b-Carotene was found to be about 1.9 times more susceptible to heat damage than a-carotene during normal blanching and cooking processes (Baloch et al 1977).…”

Section: Blanchingmentioning

confidence: 99%

Effect of domestic processing on bioactive compounds

et al. 2007

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“…Kadar lemak pada drip ikan bandeng non cabut duri beku lebih rendah dibanding bandeng cabut duri demikian pula provitamin A lebih rendah pada drip bandeng non cabut duri. Gebczynski and Lisiewska (2006) …”

Section: Kadar Provitamin a Pada Drip Ikan Bandengunclassified

Lost Nutrition Differences Frozen Milkfish Non Whip Out Spines and Whip Out Spines During Low Storage

2017

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Cara sitasi: Kusuma AY, Dewi EN, Wijayanti I. 2017. Perbedaan jumlah nutrisi yang hilang pada bandeng beku non cabut duri dan cabut duri selama penyimpanan suhu rendah. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(1): 153-163. AbstrakPembekuan adalah salah satu cara alternatif untuk dapat mempertahankan mutu ikan. Suhu produk atau bahan pangan diturunkan di bawah titik beku, dan sejumlah air berubah bentuk menjadi kristal es. Penelitian ini bertujuan untuk menentukan jumlah nutrisi yang hilang pada bandeng beku non cabut duri dan cabut duri dengan lama penyimpanan yang berbeda pada suhu rendah 2-5°C. Metode penelitian yang digunakan bersifat eksperimental laboratoris dengan rancangan dasar Rancangan Acak Lengkap (RAL) pola Faktorial dan diulang sebanyak 3 kali. Parameter yang diamati adalah uji driploss; kadar lemak, kadar air, kadar protein, kadar provitamin A pada drip; uji citra morfologi SEM (Scanning Electron Microscopy) dan uji organoleptik. Data dianalisis menggunakan analisa ragam (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan non cabut duri dan cabut duri ikan bandeng beku dan lama penyimpanan berpengaruh nyata (p<0,05) terhadap nilai driploss, kadar lemak, kadar air, kadar protein dan kadar provitamin A pada drip, uji citra morfologi sel dengan menggunakan SEM (Scanning Electron Microscopy) dan uji organoleptik (uji sensori). Hasil yang diperoleh yaitu uji driploss ikan bandeng beku cabut duri mengalami kerusakan 2 kali lebih besar daripada bandeng non cabut duri. Nilai provitamin A pada drip ikan bandeng beku cabut duri diawal penyimpanan yaitu 185,28±9,85 µg/100g dan diakhir penyimpanan menjadi 257,23±17,00 µg/100g, nilai organoleptik non cabut duri sebesar 7,91±0,90 sedangkan cabut duri sebesar 7,53±1,06 pada akhir penyimpanan. Kata kunci: Chanos chanos, drip, pembekuan, suhu rendah AbstractFreezing was one alternative way to maintain the quality of the fish. The purpose of this study was to determine the amount of nutrients lost from frozen fish drip non whip out spines and whip out spines on a long pull at different low storage temperatures of 2-5°C. The method used was experimental laboratory with the basic design of completely randomized design (CRD) with factorial pattern and repeated 3 times. Parameters measured were driploss test, the fat, water, protein and provitamin A content in the drip, SEM (Scanning Electron Microscopy) analysis and organoleptic test. Data were analyzed using analysis of variance (ANOVA). The results showed that treatment of non whip out spines and whip out spines fish freezing and storage time gave a significant effect (P<0,05) on driploss; fat, moisture, protein, provitamin A content in the drip; Morphological image test with SEM (Scanning Electron Microscopy) and organoleptic value. Driploss frozen fish of non whip out spines damaged 2 times greater than whip out spines, Value provitamin in the drip of non whip out spines frozen fish in the begunning of storage that was 185.28±9.85 µg/100g and in the endof storage was 257.23±17.00 µg/100g and organoleptic v...

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Comparison of the level of selected antioxidative compounds in frozen broccoli produced using traditional and modified methods

Cited by 51 publications

References 27 publications

Comparison of Sous-vide methods and traditional hydrothermal treatment on GLS content in Brassica vegetables

Comparison of Sous-vide methods and traditional hydrothermal treatment on GLS content in Brassica vegetables

Effect of domestic processing on bioactive compounds

Lost Nutrition Differences Frozen Milkfish Non Whip Out Spines and Whip Out Spines During Low Storage

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