Effect on Osmotic Dehydrofreezing on Fresh Vegetable Tissue

• ANDO Hiroko

  Graduate of Agriculture and Life Science, The University of Tokyo

• WATANABE Manabu

  Department of Food Science and Technology, Tokyo University of Marie Science and Technology

• OSHITA Seiichi

  Graduate of Agriculture and Life Science, The University of Tokyo

• SUZUKI Toru

  Department of Food Science and Technology, Tokyo University of Marie Science and Technology

Bibliographic Information

Other Title

• 生鮮野菜に対する浸透圧脱水凍結法の効果の検討
• セイセン ヤサイ ニ タイスル シントウアツ ダッスイ トウケツホウ ノ コウカ ノ ケントウ

Abstract

Osmotic dehydrofreezing has been proposed as an excellent freezing technique for fresh vegetables because the texture after freezing-thawing can be kept in better condition. However, this mechanism has not yet been clearly understood. Thus we investigated in detail the osmotic dehydrofreezing mechanism through comparative measurements of water permeability using PFG-NMR (Pulsed filed gradient Nuclear magnetic resonance) spectroscopy and of texture using texture analyzer for carrot and onion tissues before and after freezing. In particular, texture was evaluated using two parameters, namely fracture stress and instantaneous elasticity, related to the strengths of the cell wall and cell membrane in the tissues, respectively. The results suggested that although the strength of the cell wall of cells in the carrot and onion tissues was maintained by osmotic dehydrofreezing, the elasticity in texture and the water permeability due to the damage of the cell membrane markedly changed. Moreover, from this study it was found that some damage was inflicted on the cell membrane by only osmotic dehydration without freezing. In conclusion, it can be said that the osmotic dehydrofreezing technique is suitable for protecting the cell “wall”, but cannot maintain the texture of the tissue the same as that of fresh tissue owing the damage to cell membrane.

Journal

• Food Preservation Science

  Food Preservation Science 34 (5), 261-266, 2008

  Japan Association of Food Preservation Scientists

Keywords

• oxmoticdehydrofreezing
• water permeability
• texture
• NMR
• vegetable

Details

• CRID: 1390001205117695488
• NII Article ID: 10029725966
• NII Book ID: AA11178236
• DOI: 10.5891/jafps.34.261
• COI: 1:CAS:528:DC%2BD1cXht1OntLjI
• ISSN: 21861277
• ISSN: 13441213
• NDL BIB ID: 9669274
• Web Site: https://agriknowledge.affrc.go.jp/RN/2030763247
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I9669274
• Text Lang: ja
• Data Source:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed