THE INFLUENCE OF PHYSICAL METHODS OF VEGETABLES PROCESSING ON THE QUALITY OF FROZEN PRODUCTS
Abstract
The indicators of quality and microbiological safety of frozen vegetable semi-finished products (for example, cut beet) processed in a microwave field for subsequent storage for 18 months at a temperature of minus 20±2 °C. Treatment with a microwave field was carried out under the following conditions: power 600 W and duration 5 min (180 kJ); power 1000 W and duration 4 min (240 kJ). It is established that treatment in the microwave field contributes to the preservation of consumer qualities of the product (total solids content, mass fraction of soluble solids, bound moisture content, microbiological effect) in the process of long-term low-temperature storage.
About the Authors
N. S. Shishkina
All-Russian Scientific Research Institute of Technology of Preservation — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Natalia S. Shishkina — candidate of biological sciences, academician of the International Academy of Refrigeration, leading researcher, Laboratory of canning technology
142703, Moscow region, Vidnoye, School str, 78
O. V. Karastoyanova
All-Russian Scientific Research Institute of Technology of Preservation — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Olga V. Karastoyanova — senior researcher, Laboratory of canning technology
142703, Moscow region, Vidnoye, School str, 78
L. A. Borchenkova
All-Russian Scientific Research Institute of Technology of Preservation — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Lidya A. Borchenkova — senior researcher, Laboratory of processes and equipment canning production
142703, Moscow region, Vidnoye, School str, 78
N. V. Korovkina
All-Russian Scientific Research Institute of Technology of Preservation — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Nadezhda V. Korovkina — junior researcher, Laboratory of canning technology
142703, Moscow region, Vidnoye, School str, 78
N. I. Fedyanina
All-Russian Scientific Research Institute of Technology of Preservation — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Natalia I. Fedyanina — graduate student, senior researcher, Laboratory of canning technology
142703, Moscow region, Vidnoye, School str, 78
References
1. Flaumenbaum, B.L., Brovchnko, A.A., Zagibalov, A.F., Zver’kova, A.S., Krotov, E.G., Samsonova, A.N., Titova, A.A., Fan-Jung, A.F., Lemarinier, K.P. (1993). Technology of canning fruits, vegetables, meat and fish. M: Kolos. —320 p. ISBN 5–10–001708–2 (In Russian)
2. Lopez, A., Esnoz, A., Virseda, P. (2003). Mathematical model of heat transfer and enzyme inactivation in an integrated blancher cooler. Journal of Food Engineering, 58(3), 215–225. DOI:10.1016/S0260–8774(02)00371–0
3. Başkaya Sezer, D., Demirdöven, A. (2015). The Effects of Microwave Blanching Conditions on Carrot Slices: Optimization and Comparison. Journal of Food Processing and Preservation, 39(6), 2188–2196. DOI: 10.1111/jfpp.12463
4. Dorantes-Alvarez, L, Jaramillo-Flores, E, González, K, Martinez, R, Parada, L. (2011). Blanching peppers using microwaves. Procedia Food Science, 1, 178–183. DOI: 10.1016/j.profoo.2011.09.028
5. Shishkina, N.S., Borchenkova, L.A., Karastoyanova, O.V., Stepanisheva, N.M., Shatalova, N.I. (2018). Processing of vegetable raw materials by microwave in conservation processes. Proceedings of the International Research and Practice Conference «Radiation Technologies in Agricul ture and Food Industry: Current State and Prospects», Obninsk, 315–318. (In Russian)
6. Shishkina, N.S., Borchenkova, L.A., Karastoyanova, O.V., Shatalova, N.I., Korovkina, N.V., Levshenko, M.T. (2019). Improvement of the process of welding blench with microwave application. Food Industry, 1, 28–31. (In Russian)
7. Arroqui, C., Rumsey, T.R., Lopez, A., Virseda, P. (2001). Effect of different soluble solids in the water on the ascorbic acid losses during water blanching of potato tissue. Journal of Food Engineering, 47(2), 123–126. DOI: 10.1016/s0260–8774(00)00107–2
8. Bahçeci, K. S., Serpen, A., Gökmen, V., Acar, J. (2005). Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. Journal of Food Engineering, 66(2), 187–192. DOI:10.1016/j. jfoodeng.2004.03.004
9. Zlobina, I.V. (2015). Microwave heat treatment of compositions of organic materials that are heterogeneous in structure and electrophysical characteristics. Author’s abstract of the dissertation for the scientific degree of Candidate of Technical Sciences. Saratov: Yuri Gagarin State Technical University of Saratov. —24 p. (In Russian)
10. Mazzeo, T., Paciulli, M., Chiavaro, E., Visconti, A., Fogliano, V., Ganino, T., Pellegrini, N. (2015). Impact of the industrial freezing process on selected vegetables -Part II. Colour and bioactive compounds. Food Research International, 75, 89–97. DOI:10.1016/j.foodres.2015.05.036
11. Puupponen-Pimiä, R., Häkkinen, S.T., Aarni, M., Suortti, T., Lampi, A.-M., Eurola, M., Piironen, V. Nuutila, A.M., Oksman-Caldentey, K.-M. (2003). Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. Journal of the Science of Food and Agriculture, 83(14), 1389–1402. DOI:10.1002/jsfa.1589
12. Xiao, H.-W., Pan, Z., Deng, L.-Z., El-Mashad, H.M., Yang, X.-H., Mujumdar, A.S., Gao, Z.-J., Zhang, Q. (2017). Recent developments and trends in thermal blanching — A comprehensive review. Information Processing in Agriculture, 4(2), 101–127. DOI:10.1016/j.inpa.2017.02.001
13. Kazhibayeva, G. T. (2017). Food production technologies: study guide. Pavlodar: Kereku. — 251 p. (In Russian)
14. Sun, T., Tang, J., Powers, J.R. (2007). Antioxidant activity and quality of asparagus affected by microwave-circulated water combination and conventional sterilization. Food Chemistry, 100(2), 813–819. DOI:10.1016/j. foodchem.2005.10.047
15. De La Vega-Miranda, B., Santiesteban-López, N.A., López-Malo, A., Sosa Morales, M.E. (2012). Inactivation of Salmonella Typhimurium in fresh vegetables using water-assisted microwave heating. Food Control, 26(1), 19–22. DOI:10.1016/j.foodcont.2012.01.002
16. Paciulli, M., Ganino, T., Carini, E., Pellegrini, N., Pugliese, A., Chiavaro, E. (2016). Effect of different cooking methods on structure and quality of industrially frozen carrots. Journal of Food Science and Technology, 53(5), 2443–2451. DOI: 10.1007/s13197–016–2229–5
17. Begum, S., Brewer, M.S. (2001). Physical, chemical and sensory quality of microwave-blanched snow peas. Journal of Food Quality, 24(6), 479–493. DOI:10.1111/j.1745–4557.2001.tb00625.x
18. Ihl, M., Monsalves, M., Bifani, V. (1998). Chlorophyllase Inactivation as a Measure of Blanching Efficacy and Colour Retention of Artichokes (Cynara scolymusL.) LWT — Food Science and Technology, 31(1), 50–56. DOI:10.1006/fstl.1997.0296
19. Ravichandran, K., Saw, N. M. M. T., Mohdaly, A. A. A., Gabr, A. M. M., Kastell, A., Riedel, H., Cai Z., Knorr D., Smetanska, I. (2013). Impact of processing of red beet on betalain content and antioxidant activity. Food Research International, 50(2), 670–675. DOI:10.1016/j.foodres.2011.07.002
20. Yang, W.H., Cenkowski, S., Wang, H.S. (1996). Microwave-enhanced Denaturation of Sugar Beet Tissues. Transactions of the American Society of Agricultural Engineers, 39(3), 991–997. DOI:10.13031/2013.27587
21. Latorre, M. E., Bonelli, P. R., Rojas, A. M., Gerschenson, L. N. (2012). Microwave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase and polyphenoloxidase and the effect of radiation on vegetable tissue quality. Journal of Food Engineering, 109(4), 676–684. DOI:10.1016/j.jfoodeng.2011.11.026
22. Understanding and measuring the shelf-life of food.(2004) Edited by R. Steele. CRC Press Boca Raton Boston New York Washington, DC WOODHEAD PUBLISHING LIMITED Cambridge England. —480 p. ISBN1–85573–732–9 (Woodhead Publishing Limited), ISBN 0–8493– 2556–0 (CRC Press)
23. Yurttas, Z. S., Moreira, R. G., Castell-Perez, E. (2013). Combined Vacuum Impregnation and Electron-Beam Irradiation Treatment to Extend the Storage Life of Sliced White Button Mushrooms (Agaricus bisporus). Journal of Food Science, 79(1), E39–E46. DOI:10.1111/1750–3841.12308
24. Koorapati, A., Foley, D., Pilling, R., Prakash, A. (2004). Electron-beam Irradiation Preserves the Quality of White Button Mushroom (Agaricus bisporus) Slices. Journal of Food Science, 69(1), SNQ25–SNQ29. DOI:10.1111/j.1365–2621.2004.tb17882.x
25. ISO 2173:2003 Fruit and vegetable products — Determination of soluble solids. Refractometric method
26. Lomachinskiy, V.A., Megerdichev, E. Ya. (2008). Methodological guide for chemical technology testing of vegetables, fruit and berry crops for the canning industry, M: VNIITeK. —156 p. (In Russian)
27. Water holding capacity [Electronic resource: https://ukp.vscht.cz/files/ uzel/0009412/WHC_final.pdf Access date 15.05.2019]
28. Bitueva E. B., Biltrikova T. V. (2016). Influence of the radish homogenate on the functional and technological properties of model minced meat. Theory and practice of meat processing,1(4), 57–64. DOI: 10.21323/2414– 438X-2016–1–4–57–64 (In Russian)
For citation:
Shishkina N.S., Karastoyanova O.V., Borchenkova L.A., Korovkina N.V., Fedyanina N.I. THE INFLUENCE OF PHYSICAL METHODS OF VEGETABLES PROCESSING ON THE QUALITY OF FROZEN PRODUCTS. Food systems. 2019;2(3):9-12. https://doi.org/10.21323/2618-9771-2019-2-3-9-12
Views: 350
Email this article 