QUALITY OF CABBAGE PART II: PHYSICAL, CHEMICAL, AND BIOCHEMICAL MODIFICATION IN PROCESSING TREATMENTS TO IMPROVE FLAVOR OF BLANCHED CABBAGE (BRASSICA OLERACEA L.)¹

Abstract

The cabbage samples (Brassica oleracea L. var. Late Glory) were subjected to steam blanching and blanching in solution. The blanching procedures were modified and further evaluated for their potential in offsetting the loss o f desirable flavor during processing. the concentrations of CaC12, NaHC03, flavor enhancers (FLVR), and NaCl. FLVR consisted of monosodium glutamate, 5'-inosinate, and 5'guanylate in the proportions of 95:2.5:2.5. The optimum FLVR concentrations for solution and steam blanching were 0.25 and 0.3%, respectively. Solution-and steam-blanched products lost 2.6 and 19.4% of their ascorbic acid, respectively, when stored at -19°C in a frozen condition for 1 year. The fresh cabbage contained 4.91 and 6.40 mg % o f n-butyl and 3-Indolylmethyl derivatives o f isothiocyanates, respectively. Blanching (solution and steam) o f cabbage resulted in a reduction of nbutyl and 3lndolylmethyl derivatives of isothiocyanate content. This decrease may explain the parallel decrease in "cabbage flavor intensity" in the processed cabbage samples. Although the addition of myrosinase (from fresh cabbage) to freeze-dehydrated cabbage flavor intensity," acceptability of the product remained lower than for the fresh wege ta ble.The compositions of solutions for blanching were defined in terms of

Retention of Phytochemicals in Fresh and Processed Broccoli

“…As long as vegetables are not finely chopped prior to cooking, there is little evidence of substantial isothiocyanate losses during cooking . In a study of blanched cabbage, Srisangnam et al (1980) reported that 25 to 30% of organic isothiocyanates were lost. MacLeod and MacLeod (1970) observed the presence of methyl and butyl isothiocyanates in cooked cabbage, Brussels sprouts and cauliflower.…”

“…Although the breakdown product concentrations were markedly reduced during cooking, several researchers have shown that glucosinolates were still present but leached out into the cooking water (Mullin and Sahasrabudhe, 1978;Srisangnam et al, 1980). They concluded that loss of glucosinolates was primarily due to leaching.…”

An estimate of the mean daily intake of glucosinolates from cruciferous vegetables in the UK

“…' Cruciferous seeds and plants contain a group of natural thioglycosides called glucosinolates. Although 80of these compounds, all structurally related, have been reported from the Cruciferae, a smaller number (12)(13)(14)(15)(16) are known to occur in the Brassica genus, including the previously listed root and leafy vegetables,2 and even fewer make a major contribution to the total (Table 1). Glucosinolates are relatively stable to thermal treatment, but are readily broken down to a range of products under the influence of an enzyme, myrosinase, which occurs in the plant together with, but separate from, the substrate glucosinolates.…”

Biologically Active Compounds in Mustard Seeds: A Toxicological Perspective

“…Usually, cooking reduces the concentration of glucosinolates, partly through thermal breakdown and partly to leaching of the intact glucosinolates and their derivatives into the cooking liquid. Besides, heat treatment inhibits the activity of myrosinase through denaturation of the enzyme [ 52 , 53 ]. Therefore, the processing method can make a very large difference, both to the intake of glucosinolates, and to the bioavailability of their breakdown products.…”