Microbiological Quality of Frozen “Edamame” (Vegetable Soybean)

Pao, Steven; Ettinger, M. R.; Khalid, Mahmoud; Mebrahtu, T.; Mullins, C.

doi:10.1111/j.1745-4565.2008.00121.x

Cited by 13 publications

(9 citation statements)

References 15 publications

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“…One study on frozen edamame showed that commercial frozen in-pod and shelled edamame had aerobic mesophiles at 3.4 and 3.1 log cfu/g, yeasts and molds at 2.3 and 2.1 log cfu/g, and some contained low levels of Escherichia coli and enterotoxigenic Bacillus spp [25]. Currently, there is no comprehensive information on blanched and cold-stored edamame.…”

Section: Introductionmentioning

confidence: 99%

Textural and Microbiological Qualities of Vegetable Soybean (Edamame) Affected by Blanching and Storage Conditions

Xu¹

2017

J Food Process Technol

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Vegetable soybean (edamame) is a highly perishable product. Blanching combined with cold storage is an excellent preservation method to extend edamame shelf-life. The effects of different blanching and storage conditions on textural and microbiological qualities of in-pod edamame were investigated. Blanching for 2.5 min or longer at 100°C water reduced peroxidase activity by over 98%. The thermal denaturation temperature of edamame beans increased 30ºC by blanching. The durations of blanching and refrigerated storage significantly influenced green color intensity and hardness of edamame beans. Green color intensity peaked as blanching time increased to 5 min, while the hardness of the beans decreased during blanching and cold storage. Yeast, mold, and total coliform bacteria were significantly reduced by blanching, and there was no significant increase in yeast and mold counts during refrigeration for ≤12 days. Addition of calcium chloride did not significantly enhance bean quality.

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Section: Introductionmentioning

confidence: 99%

Textural and Microbiological Qualities of Vegetable Soybean (Edamame) Affected by Blanching and Storage Conditions

Xu¹

2017

J Food Process Technol

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“…The consumption difference between soybeans and edamame is in the stage of maturity when the beans are harvested. Edamame beans are harvested before full maturity when bean pods are green and just before turning to yellow (Basavaraja, Naidu, & Salimath, 2005;Hu et al, 2006;Pao et al, 2008). Similarly to dried soybeans, the seeds of edamame are characterized by high nutritional and medicinal value (Konovsky, Lumpkin, & MeClary, 1994 (Sirisomboon, Pornchaloempong, & Romphophak, 2007).…”

Section: Introductionmentioning

confidence: 99%

Insight in edamame yield and quality parameters: a review

Zeipiņa¹,

Alsiņa²,

Lepse³

2017

Research for Rural Development

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Environmental conditions and climate change on a global scale affect the overall agriculture and food supply. Edamame, also called vegetable soybean is an import vegetable in the world, especially in the East Asia. China is the world's centre for vegetable soybean production. Edamame beans are harvested before full maturity when bean pods are green and just before turning to yellow colour. Most cultivated varieties in the world are of Japanese origin. The aim of this literature survey is to give a review on history and consumption facts of edamame, as well as on the yield and quality parameters of this fresh commodity. Monographic method has been used for this review. Edamame has a high nutritional and medical value. Composition of biologically active compounds in edamame plants is dependent on climate conditions, seasonal changes, cultivar properties and maturity stage. Vegetable soybean has a long cultivation history in the world. In Europe edamame is grown, but in Latvia edamame has not been grown until now, but there is some experience in soya grain growing. Pod colour is the main external quality factor of edamame. It can be influenced by light, moisture, fertilization, variety properties, planting density and harvesting procedures. Vegetation period for edamame in most cases is reported to be between 75 and 100 days.

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“…Long term storage consists in maintaining pods or beans in frozen form after blanching. The cold storage of fresh beans and pods proved successful in many countries including Australia (James, 2007), United States (Wszelaki et al, 2005;Pao et al, 2008;Carson et al, 2011;Jiang et al, 2018), Taiwan (Shanlnugasundaram et al, 1992), India (Kumar et al, 2011), Thailand (Sarutayophat, 2012), China (Li et al, 2013;Zhang et al, 2017), Argentina (Benavidez et al, 2010) and Latvian (Zeipiņa et al, 2017). Most authors reported on blanching as pre-treatment before cold storage, with various target advantages.…”

Section: Harvest and Post-harvest Handlingmentioning

confidence: 99%

“…Most authors reported on blanching as pre-treatment before cold storage, with various target advantages. Pao et al (2008) investigated the effect of frozen edamame on its microbiological quality and indicated that blanching treatment at 98°C for about 60 s eliminates yeasts, molds, coliforms as well as infectious species Escherichia coli and Listeria spp. Moreover, Xu et al (2012) demonstrated that blanching for 2.5 min or more at 100°C increases the green color intensity of edamame beans, Source: Chadha and Oluoch (2004). reduces the activities of yeasts, molds, total bacteria and 98% of peroxidase activities, thus alleviating the toxic effect of peroxide accumulation.…”

Section: Harvest and Post-harvest Handlingmentioning

confidence: 99%

Vegetable soybean, edamame: Research, production, utilization and analysis of its adoption in Sub-Saharan Africa

Djanta¹,

Agoyi²,

Agbahoungba³

et al. 2020

J. Hortic. For.

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Food and nutritional insecurity constitute a main challenge in most Sub-Sahara African countries. Efforts to provide diets with sufficient nutrients such as proteins, carbohydrates, vitamins and essential minerals should include the introduction of new vegetable and legume crops. Vegetable soybean "edamame", is a nutritious vegetable legume well known and consumed in Asia and America, but underutilized in Africa. This review paper aims at documenting the existing information on edamame and analyzing the potentials for its use in Sub-Saharan Africa. The analysis of the existing literature revealed that vegetable soybean provides great advantages in term of production because of good market value of the fresh pods having a good market value and high demand on both local and international markets. Then, the consumption of edamame can also really contribute to reducing nutritional deficiencies in children and even adults, through its great nutritional content and good health benefits. Therefore, edamame is a good crop to promote in Africa. The promotion of edamame requires many research activities starting from evaluation of agro-ecological adaptation, determination of consumers' preferences and genetic improvement based on farmers, processors and consumers' needs, in order to sustain a seed system for the crop.

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Microbiological Quality of Frozen “Edamame” (Vegetable Soybean)

Cited by 13 publications

References 15 publications

Textural and Microbiological Qualities of Vegetable Soybean (Edamame) Affected by Blanching and Storage Conditions

Textural and Microbiological Qualities of Vegetable Soybean (Edamame) Affected by Blanching and Storage Conditions

Insight in edamame yield and quality parameters: a review

Vegetable soybean, edamame: Research, production, utilization and analysis of its adoption in Sub-Saharan Africa

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