Effects of Different Blanching Methods and Freezing Rates on Textural Properties of Prepared Broccoli
This study was conducted to investigate the effects of blanching methods and freezing rates on the textural properties of processed broccoli. Low-field nuclear magnetic resonance (LF-NMR) spectroscopy and physicochemical analysis were used to evaluate the water distribution, water-holding capacity (...
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China Food Publishing Company
2025-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-014.pdf |
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| author | ZHAO Yinuo, JIN Xin, BI Jinfeng, XIE Yitong, DU Ting |
| author_facet | ZHAO Yinuo, JIN Xin, BI Jinfeng, XIE Yitong, DU Ting |
| author_sort | ZHAO Yinuo, JIN Xin, BI Jinfeng, XIE Yitong, DU Ting |
| collection | DOAJ |
| description | This study was conducted to investigate the effects of blanching methods and freezing rates on the textural properties of processed broccoli. Low-field nuclear magnetic resonance (LF-NMR) spectroscopy and physicochemical analysis were used to evaluate the water distribution, water-holding capacity (WHC), electrical conductivity, and hardness of broccoli samples subjected to hot water or steam blanching followed by freezing at −20, −40, and −80 ℃. Besides, the microstructure was observed. The results indicated that the optimal process for maintaining the hardness of broccoli was steam blanching followed by freezing at −40 ℃. The treatment group exhibited the greatest increase in the peak area proportion (A21) of bound water compared with the control group and the strongest water-holding capacity, the inflorescence and stem retaining 66.72% and 62.53% of the initial hardness, respectively, and the relative electrical conductivity increasing to 87.01%. Scanning electron microscopy (SEM) images showed that the integrity of the cellular structure was maintained after the treatment. This study provides theoretical and technical support for maintaining the quality of frozen prepared broccoli in actual production process. |
| format | Article |
| id | doaj-art-9db76a5dccca4b8ba41f5821fc056f0c |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-9db76a5dccca4b8ba41f5821fc056f0c2025-02-05T09:08:12ZengChina Food Publishing CompanyShipin Kexue1002-66302025-01-0146112113010.7506/spkx1002-6630-20231202-007Effects of Different Blanching Methods and Freezing Rates on Textural Properties of Prepared BroccoliZHAO Yinuo, JIN Xin, BI Jinfeng, XIE Yitong, DU Ting0(1. College of Food Science and Engineering, Tianjin University of Science &Technology, Tianjin 300457, China; 2. Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 3. Food Science College, Shenyang Agricultural University, Shenyang 110866, China)This study was conducted to investigate the effects of blanching methods and freezing rates on the textural properties of processed broccoli. Low-field nuclear magnetic resonance (LF-NMR) spectroscopy and physicochemical analysis were used to evaluate the water distribution, water-holding capacity (WHC), electrical conductivity, and hardness of broccoli samples subjected to hot water or steam blanching followed by freezing at −20, −40, and −80 ℃. Besides, the microstructure was observed. The results indicated that the optimal process for maintaining the hardness of broccoli was steam blanching followed by freezing at −40 ℃. The treatment group exhibited the greatest increase in the peak area proportion (A21) of bound water compared with the control group and the strongest water-holding capacity, the inflorescence and stem retaining 66.72% and 62.53% of the initial hardness, respectively, and the relative electrical conductivity increasing to 87.01%. Scanning electron microscopy (SEM) images showed that the integrity of the cellular structure was maintained after the treatment. This study provides theoretical and technical support for maintaining the quality of frozen prepared broccoli in actual production process.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-014.pdfprepared broccoli; water-holding capacity; moisture migration; texture |
| spellingShingle | ZHAO Yinuo, JIN Xin, BI Jinfeng, XIE Yitong, DU Ting Effects of Different Blanching Methods and Freezing Rates on Textural Properties of Prepared Broccoli Shipin Kexue prepared broccoli; water-holding capacity; moisture migration; texture |
| title | Effects of Different Blanching Methods and Freezing Rates on Textural Properties of Prepared Broccoli |
| title_full | Effects of Different Blanching Methods and Freezing Rates on Textural Properties of Prepared Broccoli |
| title_fullStr | Effects of Different Blanching Methods and Freezing Rates on Textural Properties of Prepared Broccoli |
| title_full_unstemmed | Effects of Different Blanching Methods and Freezing Rates on Textural Properties of Prepared Broccoli |
| title_short | Effects of Different Blanching Methods and Freezing Rates on Textural Properties of Prepared Broccoli |
| title_sort | effects of different blanching methods and freezing rates on textural properties of prepared broccoli |
| topic | prepared broccoli; water-holding capacity; moisture migration; texture |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-014.pdf |
| work_keys_str_mv | AT zhaoyinuojinxinbijinfengxieyitongduting effectsofdifferentblanchingmethodsandfreezingratesontexturalpropertiesofpreparedbroccoli |