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Freezing Characteristics and Storage Stability of Broccoli (Brassica oleracea L. var. botrytis L.) Under Osmodehydrofreezing and Ultrasound-Assisted Osmodehydrofreezing Treatments

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Abstract

Freezing characteristics (freezing time, latent heat of fusion of ice, and freezable water content) and quality parameters (drip loss, color, firmness, and l-ascorbic acid content) of broccoli (osmodehydrofrozen and ultrasound-assisted osmodehydrofrozen) during frozen storage were investigated. Freezing time, latent heat of fusion of ice, and freezable water content of osmodehydrated samples decreased significantly compared to samples which were not under osmotic dehydration. The changes of drip loss, color, firmness, and l-ascorbic acid content of osmodehydrofrozen and ultrasound-assisted osmodehydrofrozen broccoli during frozen storage were inhibited markedly compared to samples which were not submitted to osmotic dehydration before freezing. Compared to osmotic dehydration, the ultrasound-assisted osmotic dehydration shortened the needed dehydration time and better preserved the firmness and l-ascorbic acid content after osmotic dehydration pretreatment. In addition, the ultrasound-assisted osmotic dehydration minimized the drip loss and loss of l-ascorbic acid content and better maintained the color and firmness when stored at −25 °C for 6 months. These findings indicate that it is promising to apply ultrasound-assisted osmodehydrofreezing in freezing and frozen storage of food.

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Acknowledgments

The authors gratefully acknowledge the financial support provided by the China National Natural Science Foundation (contract no. 21176104) and Priority Academic Program Development of Jiangsu Higher Education Institutions to carry out this project.

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Authors and Affiliations

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

    Ying Xin & Min Zhang

  2. School of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China

    Min Zhang

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

    Benu Adhikari

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  1. Ying Xin
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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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Xin, Y., Zhang, M. & Adhikari, B. Freezing Characteristics and Storage Stability of Broccoli (Brassica oleracea L. var. botrytis L.) Under Osmodehydrofreezing and Ultrasound-Assisted Osmodehydrofreezing Treatments. Food Bioprocess Technol 7, 1736–1744 (2014). https://doi.org/10.1007/s11947-013-1231-4

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  • DOI: https://doi.org/10.1007/s11947-013-1231-4

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