Effect of blanching and refrigerated storage temperature on the quality of frozen broad beans

Müftügil, Nezih

doi:10.1016/0140-7007(85)90122-7

Cited by 2 publications

(1 citation statement)

References 8 publications

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“…These results corresponded with the findings of the investigation conducted by Muftugil. [65] The study indicated that the loss of chlorophyll content in fresh broad bean samples could be due to blanching treatments with hot water. Moreover, this loss could increase by extending the treated time.…”

Section: Morphological Characterizationmentioning

confidence: 98%

Microstructure and quality of cabbage slices ( Brassica oleracea L. var. capitata L.) as affected by cryogenic quick-freezing treatment

Wang

Xing

et al. 2019

International Journal of Food Properties

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In this article, the influence of various cryogenic quick-freezing preservation methods on the quality and microstructure of cabbage (Brassica oleracea L. var. capitata L.) slices were investigated during a 28 d storage period. The results indicated that when compared to other methods, the microstructure of the cabbage slices that were frozen cabbage using dry ice displayed the least amount of modifications when stored. The content of chlorophyll, vitamin C (V C), and titratable acidity (TA) in these samples presented minimal changes at the end of storage, which were 1.5147 mg/g, 26.2 mg/100 g, and 0.2623%, respectively. Moreover, the samples exposed to dry ice freezing exhibited the highest content of total sugar that reduced following 28 d of storage. In addition, this combined treatment prevented textural changes in the cabbage slices. For these samples, the values representing the hardness, chewiness, springiness, and cohesiveness were 47.01 N, 14.54 N mm, 1.5147 mm and 3.363, respectively. Furthermore, dry ice freezing treatment could mostly retard the microbiological degradation of the cabbage slices. Finally, the sensory quality of samples treated with dry ice freezing scored 6.4 at the conclusion of the storage period. The samples that were frozen at −60°C displayed enhanced preservation properties, while the sensory quality scored only 5.2. These results indicated that dry ice freezing treatment and storage at −18°C could maintain the microstructure and nutritional quality of cabbage slices.

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Section: Morphological Characterizationmentioning

confidence: 98%