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Issue 7 (2) 2008 pp. 21-34

Waldemar Kmiecik, Zofia Lisiewska, Jacek Słupski, Piotr Gębczyński

University of Agriculture in Krakow

The effect of pre-treatment, temperature and length of frozen storage on the retention of chlorophylls in frozen brassicas

Abstract: The investigation covered broccoli, green cauliflower and Brussels sprouts. The evaluation concerned the raw material; the material after blanching; the material after cooking; and frozen products from blanched (traditional method) and cooked (modified method) material, stored at –20°C and –30°C then prepared for consumption using water-cooking in the traditional method and thawing by microwave in the modified method after 0, 4, 8 and 12 months of frozen storage. Depending on the investigated sample, the vegetables prepared for consumption after 12 months of frozen storage retained total chlorophylls as follows: broccoli, 45-66% of the content in the raw material; green cauliflower, 30-45%; and Brussels sprouts, 66-78%. In comparison with the traditional method, the mean content of chlorophylls in Brussels sprouts obtained using the modified method was 16% higher; however, in broccoli the content was lower by 23% and in cauliflower by 21% on average. Lower storage temperature resulted in higher content of chlorophylls in all investigated vegetables.
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http://www.food.actapol.net/issue2/volume/2_2_2008.pdf
Keywords: brassicas, chlorophylls content, blanching, cooking, frozen storage, preparing for consumption
For citation:

MLA Kmiecik, Waldemar, et al. "The effect of pre-treatment, temperature and length of frozen storage on the retention of chlorophylls in frozen brassicas." Acta Sci.Pol. Technol. Aliment. 7.2 (2008): 21-34.
APA Kmiecik W., Lisiewska Z., Słupski J., Gębczyński P. (2008). The effect of pre-treatment, temperature and length of frozen storage on the retention of chlorophylls in frozen brassicas. Acta Sci.Pol. Technol. Aliment. 7 (2), 21-34
ISO 690 KMIECIK, Waldemar, et al. The effect of pre-treatment, temperature and length of frozen storage on the retention of chlorophylls in frozen brassicas. Acta Sci.Pol. Technol. Aliment., 2008, 7.2: 21-34.
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Streszczenie w języku polskim:
http://www.food.actapol.net/tom7/zeszyt2/abstrakt-2.html