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Amino acid profiles and protein quality of fresh and frozen dill depending on usable part of raw material, pre-treatment before freezing, and storage temperature of frozen products

100%

Lisiewska Z., Slupski J., Kmiecik W., Gebczynski P.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2004

tom 07

nr 1

The aim of the work was to determine the level of dry matter, total nitrogen, and amino acids in two kinds of green dill parts (leaves or whole plants 25 cm in height) subjected to different pre-treatment before freezing (blanching or non-blanching) and stored after freezing for 12 months at temperatures of -20°C and -30°C. The leaves of dill contained more dry matter and nitrogen compounds than whole plants. Blanching reduced the content of dry matter and total nitrogen. Refrigerated storage (-20°C and 30°C) for 12 months did not change the content of dry matter and nitrogen compounds. No differences were observed between the leaves and whole plants in the content of total amino acids and sum of essential amino acids while significant differences appeared in the content of some amino acids. In comparison with the FAO/WHO standard of 1991 the level of essential amino acids was very high, lysine being a limiting amino acid.

Effect of temperature and storage period on the preservation of vitamin C, thiamine and riboflavin in frozen dill [Anethum graveolens L.]

80%

Lisiewska Z., Slupski J., Zuchowicz E.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2003

tom 06

nr 2

The aim of the present work was effect of temperature and storage period on the preservation of vitamin C, thiamine and riboflavin in leaves and whole plants (leaves with petioles and stems) of dill, harvested with a plant height of 25 cm. Changes in the level of these compounds in the process of freezing and refrigerated storage were also determined. The investigation concerned two kinds of the raw material (leaves and whole plants), various methods of preparation before freezing (non-blanched or blanched), different storage temperatures (-20°C and -30°C), and the 12-month storage period. Fresh dill leaves contained 116 mg vitamin C, 0.196 mg thiamine, and 0.638 mg riboflavin in 100 g fresh matter and whole plants 77 mg, 0.115 mg, and 0.433 mg, respectively. The treatment of blanching affected a decrease in the level of vitamin C by 35-48%, thiamine by 43-45%, and riboflavin by 27-33%.

Ograniczanie wyników

2 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2 Lisiewska Z.

2 Slupski J.

1 Gebczynski P.

1 Kmiecik W.

1 Zuchowicz E.

1 2004

1 2003

Wyniki wyszukiwania

Amino acid profiles and protein quality of fresh and frozen dill depending on usable part of raw material, pre-treatment before freezing, and storage temperature of frozen products

Effect of temperature and storage period on the preservation of vitamin C, thiamine and riboflavin in frozen dill [Anethum graveolens L.]