Degradation kinetics of colour, vitamin C and drip loss in frozen broccoli (Brassica oleracea L. ssp. Italica) during storage at isothermal and non-isothermal conditions

International Journal of Refrigeration

Volumn 34, Issue 8, 2011, Pages 2136-2144

  Gonalves, Elsa M ^a   Abreu, Marta ^a   Brandão, Teresa R S ^b   Silva, Cristina L M ^b  

^a Instituto Nacional de Recursos Biologicos   (Portugal)

^b UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Broccoli; Freezing; Modelling; Quality; Storage; Storage life

Indexed keywords

ACCELERATED LIFE TESTING; ARRHENIUS EQUATION; ASCORBIC ACIDS; BRASSICA OLERACEA; BROCCOLI; COLD CHAIN; COLOUR DEGRADATION; DEGRADATION KINETICS; DRIP LOSS; EXPERIMENTAL DATA; FIRST-ORDER KINETIC MODELS; FROZEN BROCCOLI; FROZEN STORAGE; ISOTHERMAL CONDITIONS; MODELLING; NON-ISOTHERMAL CONDITION; NONISOTHERMAL; QUALITY FACTORS; QUALITY PARAMETERS; SIGNIFICANT IMPACTS; STEP-STRESS; STORAGE LIFE; STORAGE TEMPERATURES; TEMPERATURE RANGE; TEMPERATURE REGIMES; VITAMIN C; ZERO ORDER KINETICS;

DEGRADATION; FOOD STORAGE; KETONES; KINETICS; ORGANIC ACIDS; TESTING; VITAMINS;

COLOR;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. ITALICA;

EID: 80955163819     PISSN: 01407007     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijrefrig.2011.06.006     Document Type: Conference Paper

References (53)

1. M.E. Agnelli, and R.H. Mascheroni Quality evaluation of foodstuffs frozen in a cryomechanical freezer J. Food Eng. 52 2002 257 263 (Pubitemid 34182044)
2. M.D. Alvarez, and W. Canet Effect of temperature fluctuations during frozen storage on the quality of potato tissue (cv. Monalisa) Z. Lebensm. Unters. Forsh. A 206 1998 52 57 (Pubitemid 128767648)
3. M.D. Alvarez, and W. Canet Principal component analysis to study the effect of temperature fluctuations during storage of frozen potato Eur. Food Res. Technol. 211 2000 415 421
4. AOAC official methods of analysis. 1984. Vitamin C (ascorbic acid) in vitamin preparations and juices, 2,6-dichloroindophenol titrimetric Method.
5. A. Arabshahi, and D. Lund Considerations in calculating kinetic parameters from experimental data J. Food Proc. Eng. 7 1985 239 251 (Pubitemid 15478746)
6. B.W. Berry, and K.F. Leddy Effect of freezing rate, frozen storage temperature and storage time on tenderness values of beef patties J. Food Sci. 54 1989 291 296
7. V. Bifani, J. Inostroza, M.J. Cabezas, and M. Ihl Determinacion de parametros cinéticos de peroxidasa y clorofila en judias verdes (Phaseolus vulgaris cv. Win) y estabilidad del producto congelado Rev. de Quimica Teorica y Aplicada LIX 2002 57 64
8. M.R. Corbo, M.A. Del Nobile, and M. Sinigaglia A novel approach for calculating shelf life of minimally processed vegetables Int. J. Food Microbiol. 106 2006 69 73 (Pubitemid 41820905)
9. M.G. Corradini, and M. Peleg Shelf-life estimation from accelerated storage data Trends Food Sci. Technol. 18 2007 37 47 (Pubitemid 44827596)
10. R.M.S. Cruz, M.C. Vieira, and C.L.M. Silva Effect of cold chain temperature abuses on the quality of frozen watercress (Nasturtium officinale R. Br.) J. Food Eng. 94 2009 90 97
11. EU Directive 89/108 on the Approximation of the laws of the Member States relating to Quick-Frozen Foodstuffs for Human Consumption (Directive du Conseil du 21 décembre 1988 relative au rapprochement des legislations des Etats members concernant les aliments surgelés destines l'alimentation humaine (89/109/CEE)).
12. C. Fúster, G. Préstamo, and M.P. Cano Drip loss, peroxidase and sensory changes in kiwi fruit slices during frozen storage J. Sci. Food Agric. 64 1994 23 29
13. J.W. Finley, C.D. Davis, and Y. Feng Selenium from high selenium broccoli protects rats from colon cancer J. Nutr. 130 2000 2384 2389
14. P. Gbczyński, and Z. Lisiewska Comparison of the level of selected antioxidative compounds in frozen broccoli produced using traditional and modified methods Innovative Food Sci. Emerg. Technol. 7 2006 239 245 (Pubitemid 44160563)
15. M.C. Giannakourou, and P.S. Taoukis Kinetics modelling of vitamin C loss in frozen green vegetables under variable storage conditions Food Chem. 83 2003 33 41 (Pubitemid 36945452)
16. E.M. Gonalves, R.M.S. Cruz, M. Abreu, T.R.S. Brandão, and C.L.M. Silva Biochemical and colour changes of watercress (Nasturtium offinale R. Br.) during freezing and frozen storage J. Food Eng. 93 2009 32 39 2009
17. E.M. Gonalves, J. Pinheiro, C. Alegria, M. Abreu, T.R.S. Brandão, and C.L.M. Silva Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (Brassica oleracea L. ssp. Italica) during blanching J. Agric. Food Chem. 57 2009 5370 5375
18. R. Gormley, T. Walshe, K. Hussey, and F. Butler The effect of fluctuating vs. constant frozen storage temperature regimes on some quality parameters of selected food products Lebensm. Wiss. Technol. 35 2002 190 200 (Pubitemid 34800914)
19. T. Hagiwara, H. Wang, T. Suzuki, and Takai R. Fractal analysis of ice crystals in frozen food J. Agric. Food Chem. 50 2002 3085 3089 (Pubitemid 34533603)
20. G. Hough, L. Garitta, and G. Gómez Sensory shelf-life predictions by survival analysis accelerated storage models Food Qual. Pref 17 2006 468 473
21. International Institute of Refrigeration IIR Recommendations for the Processing and Handling of Frozen Foods 1986 Paris
22. G. Jaworska, E. Bernaś, Z. Cichoń, and P. Possinger Establishing the optimal period of storage for frozen Agaricus bisporus, depending on the preliminary processing applied Int. J. Refrigeration 31 2008 1042 1050
23. R.B. Jones, J.D. Faragher, and S. Winkler A review of the influence of postharvest treatments on the quality and glucosinolate content in broccoli (Brassica oleracea var. italica) heads Postharv Biol. Technol. 41 2006 1 8 (Pubitemid 43775973)
24. A.S. Keck, and J.W. Finley Cruciferous vegetables: cancer protective mechanisms of glucosinolate hydrolysis products and selenium Integr. Cancer Ther. 3 2004 5 12 (Pubitemid 38233800)
25. K. Koutsoumanis, M. Giannakourou, P.S. Taoukis, and G.J.E. Nychas Application of SLDs (Shelf life Decision system) to marine cultured fish quality Int. J. Food Microbiol. 73 2002 375 382 (Pubitemid 34203619)
26. G. Lefever, M. Vieville, N. Delage, A. D'Harlingue, J. De Monteclerc, and G. Bompeix Characterization of cell wall enzyme activities, pectin composition, and technological criteria of strawberry cultivars (Fragaria x ananassa Duch) J. Food Sci. 69 2004 221 226
27. Z. Lisiewska, W. Kmiecik, and J. Slupski Contents of chlorophylls and carotenoids in frozen dill: effect of usable part and pre-treatment on the content of chlorophylls and carotenoids in frozen dill (Anethum graveolens L.), depending on the time and temperature of storage Food Chem. 84 2004 511 518 (Pubitemid 37376451)
28. D.B. Lund Considerations in modelling food processes Food Technol. 37 1983 92 94
29. R.C. Martins, and C.L.M. Silva Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.) Int. J. Refrigeration 25 2002 966 974 (Pubitemid 35039787)
30. R.C. Martins, and C.L.M. Silva Kinetics of frozen stored green beans (Phaseolus vulgaris, L.) quality changes: texture, vitamin C, reducing sugars and starch J. Food Sci. 68 2003 1 9
31. R.C. Martins, and C.L.M. Silva Frozen green beans (Phaseolus vulgaris, L.) quality profile evaluation during home storage J. Food Eng. 64 2004 481 488
32. R.C. Martins, and C.L.M. Silva Computational design of accelerated life testing applied to frozen green beans J. Food Eng. 64 2004 455 464
33. R.C. Martins, I.C. Lopes, and C.L.M. Silva Accelerated life testing of frozen green beans (Phaseolus vulgaris L.) quality loss kinetics: colour and starch J. Food Eng. 67 2005 339 346
34. R.C. Martins, V.V. Lopes, A.A. Vicente, and J.A. Teixeira Computational shelf-life dating: complex systems approaches to food quality and safety Food Bioprocess Technol. 1 2008 207 222
35. J.A. Nelder, and R. Mead A simplex method for function minimization Comput. J. 7 1965 308 313
36. G.S. Nielsen, L.M. Larsen, and L. Poll Formation of aroma compounds and lipoxygenase (EC 1.13.11.12) activity in unblanched leek (Allium ampeloprasum Var. Bulga) slices during long-term frozen storage J. Agric. Food Chem. 51 2003 1970 1976
37. E. O'Leary, T.R. Gormley, F. Butler, and N. Shilton The effect of freeze-chilling on the quality of ready-meal components Lebensm. Wiss. Technol. 33 2000 217 224
38. D.F. Olivera, S.Z. Viña, C.M. Marani, R.M. Ferreyra, A. Mugridge, A.R. Chaves, and R.H. Mascheroni Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage J. Food Eng. 84 2008 148 155 (Pubitemid 47187876)
39. Y. Phimolsiripol, U. Siripatrawan, V. Tulyathan, and D.J. Cleland Effects of freezing and temperature flutuations during frozen storage on frozen dough and bread quality J. Food Eng. 84 2008 48 56 (Pubitemid 47187865)
40. T. Pukszta, and P. Palich The effect of freezing conditions of strawberry storage on the level of thawing drip loss Acta Agrophysica 9 2007 203 208
41. G.A. Redmond, T.R. Gormley, and F. Butler The effect of short- and long-term freeze-chilling on the quality of cooked green beans and carrots Innovative Food Sci. Emerg. Technol. 5 2004 65 72 (Pubitemid 38307859)
42. D.S. Reid, K. Kotte, P. Kilmartin, and M. Young A new method for accelerated shelf-life prediction for frozen foods J. Sci. Food Agric. 83 2003 1018 1021 (Pubitemid 36941032)
43. M.A. Sahari, F.,M. Boostani, and E.,Z. Hamidi Effect of low temperature on the ascorbic acid content and quality characteristics of frozen strawberry Food Chem. 86 2004 357 363 (Pubitemid 38369101)
44. A. Serpen, V. Gökmen, K.S. Baheci, and J. Acar Reversible degradation kinetics of vitamin C in peas during frozen storage Eur. Food Res. Technol. 224 2007 749 753 (Pubitemid 46375957)
45. E. Sikora, E. Cieślik, T. Leszczyńska, A. Filipiak-Florkiewicz, and P.M. Pisulewski The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing Food Chem. 107 2008 55 59 (Pubitemid 47633828)
46. V. Simandjuntak, D.M. Barret, and R.E. Wrolstad Cultivar and frozen storage effects on muskmelon (Cucumis melo) colour, texture and cell wall polysaccharide composition J. Agric. Food Chem. 71 1996 291 296 (Pubitemid 26311765)
47. M.B. Sousa, W. Canet, M.D. Alvarez, and M.E. Tortosa The effect of the pre-treatments and the long and short-term frozen storage on the quality of raspberry (cv. Heritage) Eur. Food Res. Technol. 221 2005 132 144 (Pubitemid 41025479)
48. Statasoft, inc. Statistica (Data Analysis Software System, Version 8.0) 2007 www.statsoft.com
49. P.S. Taoukis, B. Fu, and T.P. Labuza Time-temperature indicators Food Technol. (U.S.) 45 1991 70 82
50. T. Tsironi, E. Dermesonlouoglou, M. Ginnakourou, and P. Taoukis Shelf life modelling of frozen shrimp at variable temperature conditions LWT Food Sci. Technol. 42 2009 664 671
51. S. Van Buggenhout, M. Lille, I. Messagie, A. Van Loey, K. Autio, and M. Hendrickx Impact of pretreatment and freezing conditions on the microstructure of frozen carrots: qualification and relation to texture loss Eur. Food Res. Technol. 222 2006 543 553 (Pubitemid 43383254)
52. S. Van Buggenhout, I. Messagie, V. Maes, T. Duvetter, A. Van Loey, and M. Hendrickx Minimizing texture loss of frozen strawberries: effect of infusion with pectinmethylesterase and calcium combined with different freezing conditions and effect of subsequent storage/thawing conditions Eur. Food Res. Technol. 223 2006 395 404 (Pubitemid 43883118)
53. C.A. Weemaes, V. Ooms, A.M. Van Loey, and M.E. Hendrickx Kinetics of chlorophyll degradation and colour loss in heated broccoli juice J. Agric. Food Chem. 47 1999 2404 2409 (Pubitemid 29325131)