Application of Calcium Chloride-Sodium Alginate to Improve the Texture of Quick-Frozen Heracleum moellendorffii
Heat-soak and quick freezing could deteriorate the texture of vegetables. In this work, it was found that calcium chloride-sodium alginate (SA) could improve the appearance, brittleness, and chewiness of processed Heracleum moellendorffii (HM), a kind of popular nutritious wild vegetable in China. T...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/5510779 |
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| author | Xiao-mei Li Li-kun Ren Yang Yang Xin Bian Yu Fu Lian-cheng Zhao Zhu-jing Xing Yan-guo Shi Wojciech Piekoszewski Na Zhang |
| author_facet | Xiao-mei Li Li-kun Ren Yang Yang Xin Bian Yu Fu Lian-cheng Zhao Zhu-jing Xing Yan-guo Shi Wojciech Piekoszewski Na Zhang |
| author_sort | Xiao-mei Li |
| collection | DOAJ |
| description | Heat-soak and quick freezing could deteriorate the texture of vegetables. In this work, it was found that calcium chloride-sodium alginate (SA) could improve the appearance, brittleness, and chewiness of processed Heracleum moellendorffii (HM), a kind of popular nutritious wild vegetable in China. The effect resulted from the increase of calcium content in the vegetable, which was closely related to the ratio of calcium chloride to SA, the concentration of texture retaining agent, and soaking time significantly (P<0.01). The best way to maintain the texture was to soak HM in 4 g/L of calcium chloride-SA (mass ratio 1 : 2) at 50°C for 30 minutes. The calcium content was increased to 71.56 mg/100g, and the brittleness and chewiness were 4630 gf and 2583.33 gf, respectively. The microstructure found that calcium could adhere to an inherent position on the cell membrane and protected the sample from cell damage and chloroplast spilling from the cell during thawing and quick freezing. The results showed that calcium chloride-SA treatment may be a promising method to improve the texture of vegetables during quick-frozen storage. |
| format | Article |
| id | doaj-art-2d380853c67e4637963707c978821210 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-2d380853c67e4637963707c9788212102025-02-03T01:09:55ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/55107795510779Application of Calcium Chloride-Sodium Alginate to Improve the Texture of Quick-Frozen Heracleum moellendorffiiXiao-mei Li0Li-kun Ren1Yang Yang2Xin Bian3Yu Fu4Lian-cheng Zhao5Zhu-jing Xing6Yan-guo Shi7Wojciech Piekoszewski8Na Zhang9College of Food Engineering, Harbin University of Commerce, Harbin 150028, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, ChinaCollege of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, ChinaDepartment of Analytical Chemistry, Jagiellonian University, 30-386 Krakow, PolandCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, ChinaHeat-soak and quick freezing could deteriorate the texture of vegetables. In this work, it was found that calcium chloride-sodium alginate (SA) could improve the appearance, brittleness, and chewiness of processed Heracleum moellendorffii (HM), a kind of popular nutritious wild vegetable in China. The effect resulted from the increase of calcium content in the vegetable, which was closely related to the ratio of calcium chloride to SA, the concentration of texture retaining agent, and soaking time significantly (P<0.01). The best way to maintain the texture was to soak HM in 4 g/L of calcium chloride-SA (mass ratio 1 : 2) at 50°C for 30 minutes. The calcium content was increased to 71.56 mg/100g, and the brittleness and chewiness were 4630 gf and 2583.33 gf, respectively. The microstructure found that calcium could adhere to an inherent position on the cell membrane and protected the sample from cell damage and chloroplast spilling from the cell during thawing and quick freezing. The results showed that calcium chloride-SA treatment may be a promising method to improve the texture of vegetables during quick-frozen storage.http://dx.doi.org/10.1155/2021/5510779 |
| spellingShingle | Xiao-mei Li Li-kun Ren Yang Yang Xin Bian Yu Fu Lian-cheng Zhao Zhu-jing Xing Yan-guo Shi Wojciech Piekoszewski Na Zhang Application of Calcium Chloride-Sodium Alginate to Improve the Texture of Quick-Frozen Heracleum moellendorffii Journal of Food Quality |
| title | Application of Calcium Chloride-Sodium Alginate to Improve the Texture of Quick-Frozen Heracleum moellendorffii |
| title_full | Application of Calcium Chloride-Sodium Alginate to Improve the Texture of Quick-Frozen Heracleum moellendorffii |
| title_fullStr | Application of Calcium Chloride-Sodium Alginate to Improve the Texture of Quick-Frozen Heracleum moellendorffii |
| title_full_unstemmed | Application of Calcium Chloride-Sodium Alginate to Improve the Texture of Quick-Frozen Heracleum moellendorffii |
| title_short | Application of Calcium Chloride-Sodium Alginate to Improve the Texture of Quick-Frozen Heracleum moellendorffii |
| title_sort | application of calcium chloride sodium alginate to improve the texture of quick frozen heracleum moellendorffii |
| url | http://dx.doi.org/10.1155/2021/5510779 |
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