The effect of pre-treatment, temperature and length of frozen storage on the retention of chlorophylls in frozen brassicas

• Autorzy: Kmiecik W. , Lisiewska Z. , Slupski J. , Gebczynski P.

Warianty tytułu

PL

Zachowanie chlorofili w przygotowanych do konsumpcji mrozonych warzywach kapustnych w zaleznosci od obrobki wstepnej przed mrozeniem

• Języki publikacji: EN

Abstrakty

EN

The investigation covered broccoli, green cauliflower and Brussels sprouts. The evaluation concemed the raw material; the material after blanching; the material after cooking; and frozen products from blanched (traditional method) and cooked (modified method) material, stored at -20°C and -30°C then prepared for consumption using watercooking in the traditional method and thawing by microwave in the modified method after 0, 4, 8 and 12 months of frozen storage. Depending on the investigated sample, the vegetables prepared for consumption after 12 months of frozen storage retained total chlorophylls as follows: broccoli, 45-66% of the content in the raw material; green cauliflower, 30-45%; and Brussels sprouts, 66-78%. In comparison with the traditional method, the mean content of chlorophylls in Brussels sprouts obtained using the modified method was 16% higher; however, in broccoli the content was lower by 23% and in cauliflower by 21% on average. Lower storage temperature resulted in higher content of chlorophylls in all investigated vegetables.

PL

Badaniami objęto brokuły, kalafior zielony i kapustę brukselską. Ocenie poddano surowiec, surowiec po blanszowaniu, surowiec po ugotowaniu oraz mrożonki przygotowane do spożycia po 0, 4, 8 i 12 miesiącach przechowywania zamrażalniczego. W badaniach uwzględniono mrożonki z surowca blanszowanego przed mrożeniem (technologia tradycyjna) i mrożonki z surowca ugotowanego przed mrożeniem (technologia zmodyfikowana) oraz dwie temperatury składowania -20°C i -30°C. W technologii tradycyjnej mrożonki przygotowano do spożycia przez ugotowanie w wodzie, a w technologii modyfikowanej przez rozmrożenie i podgrzanie w kuchni mikrofalowej. Warzywa przygotowane do spożycia, po 12 miesiącach przechowywania mrożonek, w zależności od próby badawczej, zachowały w stosunku do surowca sumy chlorofili: brokuły 45-66%, kalafiory zielone 30-45% i kapusta brukselska 66-78%. W porównaniu z tradycyjną metodą, zawartość chlorofili w brukselce otrzymanej metodą zmodyfikowaną była wyższa o 16%; jednak w brokułach zawartość była niższa o 23%, a w kalafiorze o 21%. Przechowywanie w niższej temperaturze wpłynęło na większe zachowanie chlorofilów we wszystkich badanych warzywach.

Słowa kluczowe

EN

Brassica; broccoli; green cauliflower; Brussels sprout; raw material; blanching; cooking; chlorophyll content; frozen storage; pretreatment; temperature; vegetable; storage

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2008
• Tom: 07
• Numer: 2
• Opis fizyczny: p.21-34,ref.

Twórcy

autor

Kmiecik W.

• University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland

autor

Lisiewska Z.

autor

Slupski J.

autor

Gebczynski P.

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