Effects of ultrasound-assisted thawing on the quality of edamames [Glycine max (L.) Merrill] frozen using different freezing methods

Food Science and Biotechnology

Volumn 23, Issue 4, 2014, Pages 1095-1102

  Cheng, Xin feng ^a   Zhang, Min ^a   Adhikari, Benu ^b  

^a JIANGNAN UNIVERSITY   (China)

^b RMIT UNIVERSITY   (Australia)

Author keywords

ascorbic acid; chlorophyll; hardness; shelled edamame; ultrasonic assisted thawing

Indexed keywords

AMINO ACIDS; ASCORBIC ACID; CHLOROPHYLL; FOOD PROCESSING; FREEZING; HARDNESS; ULTRASONICS;

FREEZING AND THAWING; FREEZING METHODS; NUTRITIVE VALUES; PHYSICOCHEMICAL INDICES; POWER LEVELS; SHELLED EDAMAME; THAWING TIME; WATER IMMERSION;

THAWING;

EID: 84905510606     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-014-0150-0     Document Type: Article

References (30)

1. Song JY, An GH, Kim CJ. Color, texture, nutrient contents, and sensory values of vegetable soybeans [Glycine max (L.) Merrill] as affected by blanching. Food Chem. 83: 69-74 (2003).
2. Saldivar X, Wang YJ, Chen P, Mauromoustakos A. Effects of blanching and storage conditions on soluble sugar contents in vegetable soybean. LWT-Food Sci. Technol. 43: 1368-1372 (2010).
3. Xu YX, Sismour E, Pao S, Rutto L, Grizzard C, Ren SX. Textural and microbiological qualities of vegetable soybean (edamame) affected by blanching and storage conditions. J. Food Process Technol. 3: 2-6 (2012).
4. Sugimoto M, Goto H, Otomo K, Ito M, Onuma H, Suzuki A, Sugawara M, Abe S, Tomita M, Soga T. Metabolomic profiles and sensory attributes of edamame under various storage duration and temperature conditions. J. Agr. Food Chem. 58: 8418-8425 (2010).
5. Nielsen GS, Larsen LM, Poll L. 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. Agr. Food Chem. 51: 1970-1976 (2003).
6. Lisiewska Z, Kmiecik W, Slupski J. 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: 511-518 (2004).
7. Serpen A, Gokmen V, Bahceci KS, Acar J. Reversible degradation kinetics of vitamin C in peas during frozen storage. Eur. Food Res. Technol. 224: 749-753 (2007).
8. Holzwarth M, Korhummel S, Carle R, Kammerer DR. Evaluation of the effects of different freezing and thawing methods on color, polyphenol and ascorbic acid retention in strawberries (Fragaria×ananassa Duch.). Food Res. Int. 48: 241-248 (2012).
9. Kim TH, Choi JH, Choi YS, Kim HY, Kim SY, Kim HW, Kim CJ. Physicochemical properties of thawed chicken breast as affected by microwave power levels. Food Sci. Biotechnol. 20: 971-977 (2011).
10. Zhu S, Ramaswamy HS, Simpson BK. Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods. LWT-Food Sci. Technol. 37: 291-299 (2004).
11. Tironi V, de Lamballerie M, Le-Bail A. Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing. Innov. Food Sci. Emerg. 11: 565-573 (2010).
12. Bozkurt H, Icier F. Ohmic thawing of frozen beef cuts. J. Food Process Eng. 35: 16-36 (2012).
13. Kim JY, Hong GP, Park SH, Lee S, Min SG. Effects of ohmic thawing on the physicochemical properties of frozen pork. Food Sci. Biotechnol. 15: 374-379 (2006).
14. Miles CA, Morley MJ, Rendell M. High power ultrasonic thawing of frozen foods. J. Food Eng. 39: 151-159 (1999).
15. Kissam A, Nelson R, Ngao J, Hunter P. Water-thawing of fish using low frequency acoustics. J. Food Sci. 47: 71-75 (1981).
16. Li B, Sun DW. Novel methods for rapid freezing and thawing of foods-a review. J. Food Eng. 54: 175-182 (2002).
17. Tiwari BK, Muthukumarappan K, O'Donnell CP, Cullen PJ. Effects of sonication on the kinetics of orange juice quality parameters. J. Agr. Food Chem. 56: 2423-2428 (2008).
18. Huan XY, Liu LW. Integrative Experiment of Food Chemistry and Analysis. China Agriculture University Press, Beijing, China. pp. 155-159 (2009).
19. Li SY, Zhang M, Song XJ, Duan X, Zhou LQ, Sun JC. Effect of pretreatments and storage conditions on the quality of frozen kiwifruit slices. Int. J. Food Prop. 11: 68-78 (2008).
20. Delgado A, Rubiolo A. Microstructural changes in strawberry after freezing and thawing processes. LWT-Food Sci. Technol. 38: 135-142 (2005).
21. van Buggenhout S, Sila DN, Duvetter T, van Loey A, Hendrickx M. Pectins in processed fruits and vegetables: Part iii - texture engineering. Compr. Rev. Food Sci. F. 8: 105-117 (2009).
22. Goula AM, Adamopoulos KG. Retention of ascorbic acid during drying of tomato halves and tomato pulp. Dry. Technol. 24: 57-64 (2006).
23. Davey MW, Montagu M, Inzé D, Sanmartin M, Kanellis A, Smirnoff N, Benzie IJJ, Strain JJ, Favell D, Fletcher J. Plant Lascorbic acid: Chemistry, function, metabolism, bioavailability, and effects of processing. J. Sci. Food Agr. 80: 825-860 (2000).
24. Tiwari BK, Donnell CPO, Muthukumarappan K, Cullen PJ. Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice. LWT-Food Sci. Technol. 42: 700-704 (2009).
25. Cruz RMS, Vieira MC, Silva CLM. Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments. Innov. Food Sci. Emerg. 8: 244-252 (2007).
26. Tijskens L, Schijvens E, Biekman E. Modelling the change in colour of broccoli and green beans during blanching. Innov. Food Sci. Emerg. 2: 303-313 (2001).
27. nd ed. Sinha NK (ed). Iowa State University press, Ames, IA, USA (2012).
28. Heaton JW, Lencki RW, Alejandro G. Kinetic model for chlorophyll degradation in green tissue. J. Agr. Food Chem. 44: 399-402 (1996).
29. Liu CQ, Zhuo CL, Song JF, Li DJ. Degradation kinetics ofcolor and chlorophyll in frozenedamames. Jiangsu J. Agr. Sci. 27: 858-862 (2011).
30. Koca N, Karadeniz F, Burdurlu HS. Effect of pH on chlorophyll degradation and colour loss in blanched green peas. Food Chem. 100: 609-615 (2007).