FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (17): 100-104.doi: 10.7506/spkx1002-6630-201117019

• Basic Research • Previous Articles     Next Articles

Effect of Microwave Blanching on Quality of Quick-frozen Chinese Yam

LI Yu,ZHENG Lei,ZHAN Li-juan,SI Zhi-min   

  1. (College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
  • Received:2018-05-21 Revised:2018-05-21 Published:2011-08-30

Abstract: The effect of microwave blanching at various levels on the quality of quick-frozen Chinese yam was explored by determining peroxidase activity, polyphenol oxidase activity, weight loss rate, soluble solid content, total free amino acid content and sensory evaluation analysis. A comparative study was also conducted to analyze the hardness, texture and sensory characteristics of Chinese yam treated by color-preserving reagents, hot water blanching and microwave blanching. The results indicated that microwave blanching could result in satisfactory inactivation effect on enzyme activities with less nutritional component loss within short treatment time and provide better quality of quick-frozen Chinese yam. The optimal blanching condition was microwave treatment at 407.6 W for 60 s.

Key words: Chinese-yam, microwave blanching, enzyme, quick frozen

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