Application of Calcium Chloride-Sodium Alginate to Improve the Texture of Quick-Frozen Heracleum moellendorffii
| Autor: | Li-kun Ren, Shi Yanguo, Wojciech Piekoszewski, Zhu-jing Xing, Xiao-mei Li, Xin Bian, Yu Fu, Na Zhang, Yang Yang, Lian-cheng Zhao |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Heracleum moellendorffii Quick freezing Article Subject Nutrition. Foods and food supply Chemistry chemistry.chemical_element 04 agricultural and veterinary sciences Calcium medicine.disease 01 natural sciences Chewiness Calcium content medicine TX341-641 Food science Texture (crystalline) 0405 other agricultural sciences Safety Risk Reliability and Quality Cell damage 010606 plant biology & botany 040502 food science Food Science Sodium alginate |
| Zdroj: | Journal of Food Quality, Vol 2021 (2021) |
| ISSN: | 0146-9428 |
| DOI: | 10.1155/2021/5510779 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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