INVESTIGADORES
VIÑA Sonia Zulma
artículos
Título:
Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage
Autor/es:
OLIVERA, D. F.; VIÑA, S. Z.; MARANI, C. M.; FERREYRA, R. M.; MUGRIDGE, A.; CHAVES. A. R.; MASCHERONI, R. H.
Revista:
JOURNAL OF FOOD ENGINEERING
Editorial:
Elsevier Ltd.
Referencias:
Año: 2008 vol. 84 p. 148 - 155
ISSN:
0260-8774
Resumen:
Three blanching conditions previous to freezing and frozen storage of Brussels sprouts were compared in terms of their combined
effects on texture, surface colour, total chlorophyll, radical scavenging activity (RSA), ascorbic acid and total flavonoids content. The
blanching alternatives were: immersion in water (50 C; 5 min) followed by blanching in water (100 C; 3 min) (PB); microwave heating
(700 W, 5 min) followed by blanching in water (100 C; 2 min) (MW); and direct blanching in water (100 C; 4 min) (DB). Fresh controls
and treated samples were frozen then stored at -18 C for 8 months. Texture of sprouts was significantly affected by blanching although
all treatments had a similar effect. Freezing and frozen storage caused an additional loss of firmness, but the magnitude was lower than
that induced by blanching. With respect to surface colour, the PB method gave the highest -a* values as well as a better Chroma retention
than the controls. All treatments increased RSA, ascorbic acid and total flavonoids contents. The only significant differences
between treatments was the slightly higher value for -a* and Chroma for the PB method and an increase in final RSA levels for the
MW pre-treatment.
MW pre-treatment.
MW pre-treatment.
than the controls. All treatments increased RSA, ascorbic acid and total flavonoids contents. The only significant differences
between treatments was the slightly higher value for -a* and Chroma for the PB method and an increase in final RSA levels for the
MW pre-treatment.
MW pre-treatment.
MW pre-treatment.
than the controls. All treatments increased RSA, ascorbic acid and total flavonoids contents. The only significant differences
between treatments was the slightly higher value for -a* and Chroma for the PB method and an increase in final RSA levels for the
MW pre-treatment.
MW pre-treatment.
MW pre-treatment.
a* values as well as a better Chroma retention
than the controls. All treatments increased RSA, ascorbic acid and total flavonoids contents. The only significant differences
between treatments was the slightly higher value for -a* and Chroma for the PB method and an increase in final RSA levels for the
MW pre-treatment.
MW pre-treatment.
MW pre-treatment.
a* and Chroma for the PB method and an increase in final RSA levels for the
MW pre-treatment.