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Chinese Cabbage Midribs and Leaves Physical Changes as Related to Freeze‐processing
Author(s) -
FUCHIGAMI MICHIKO,
MIYAZAKI KOICHI,
HYAKUMOTO NORIKO,
NOMURA TAKAKO,
SASAKI JUNZO
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb04569.x
Subject(s) - pectin , softening , chemistry , raw material , food science , horticulture , biology , materials science , organic chemistry , composite material
Differences were investigated in texture, drip and pectic composition of raw or blanched Chinese cabbage midribs and leaves after conventional (F) or program freezing (PF). Softening of tissues and amount of drip were least to greatest: PF‐5°C/min < PF‐2°C/min < F‐35°C < F‐20°C, respectively. Freezing‐thawing accelerated release of pectin but the freezing rate did not affect pectin release much. Total pectin in raw midribs was less than in raw leaves. The leaves contained more low methoxyl pectin than midribs, but the high methoxyl pectin was almost the same. Cell damage in frozen‐thawed midribs and leaves by light‐and electron‐microscopy appeared extensive.