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

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Abstract

The effects of different freezing and thawing methods on the physicochemical indices and nutritive value of edamame [Glycine max (L.) Merrill] were investigated. Air-blast freezing had less of an impact on the drip loss, color, chlorophyll and ascorbic acid contents, and textural hardness of frozen shelled edamames. Ultrasound-assisted thawing significantly (p<0.05) shortened thawing time, compared to water immersion thawing. Ultrasound-assisted thawing at a 900 W power level showed the best retention of ascorbic acid and chlorophyll, and original hardness, and minimized the drip loss of thawed samples. Ultrasonic assisted thawing at a power level of 1,200 W caused the most pronounced loss of ascorbic acid. A combination of fast air-blast freezing and ultrasound-assisted thawing at a power level of 900 W most effectively retained ascorbic acid and chlorophyll, minimized drip loss, and maintained the textural hardness of shelled edamame samples.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China

    Xin-feng Cheng & Min Zhang

  2. School of Applied Sciences, RMIT University, City Campus, Melbourne, VIC, 3001, Australia

    Benu Adhikari

Authors
  1. Xin-feng Cheng
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  2. Min Zhang
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  3. Benu Adhikari
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Correspondence to Min Zhang.

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Cheng, Xf., Zhang, M. & Adhikari, B. Effects of ultrasound-assisted thawing on the quality of edamames [Glycine max (L.) Merrill] frozen using different freezing methods. Food Sci Biotechnol 23, 1095–1102 (2014). https://doi.org/10.1007/s10068-014-0150-0

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  • DOI: https://doi.org/10.1007/s10068-014-0150-0

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