Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products

Detalhes bibliográficos
Autor(a) principal: YANG,Dongmei
Data de Publicação: 2022
Outros Autores: REN,Guoping, ZHU,Xingyi
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101214
Resumo: Abstract Green vegetable semi-finished products (SFP) are deeply welcomed in daily life, but their quality will change during cooking and storage. This study investigated the effects of cooking method and storage temperature on quality of three green vegetable SFP. Fresh broccoli, green pepper and French bean were selected as research materials. They were blanched, microwaved and stir-fried to prepare the SFP, respectively. Then, the SFP were stored at 4 oC and 20 oC for seven days, respectively. The sensory score, weightlessness rate and chlorophyll content were determined. Results indicate that, the comprehensive quality of three green vegetable SFP shows a downward trend during the storage. The cooking method and storage temperature have significant effect on the quality.
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spelling Effects of cooking method and storage temperature on quality of three green vegetable semi-finished productsgreen vegetablesemi-finished productscooking methodstoragequalityAbstract Green vegetable semi-finished products (SFP) are deeply welcomed in daily life, but their quality will change during cooking and storage. This study investigated the effects of cooking method and storage temperature on quality of three green vegetable SFP. Fresh broccoli, green pepper and French bean were selected as research materials. They were blanched, microwaved and stir-fried to prepare the SFP, respectively. Then, the SFP were stored at 4 oC and 20 oC for seven days, respectively. The sensory score, weightlessness rate and chlorophyll content were determined. Results indicate that, the comprehensive quality of three green vegetable SFP shows a downward trend during the storage. The cooking method and storage temperature have significant effect on the quality.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101214Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.45922info:eu-repo/semantics/openAccessYANG,DongmeiREN,GuopingZHU,Xingyieng2022-06-28T00:00:00Zoai:scielo:S0101-20612022000101214Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-06-28T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products
title Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products
spellingShingle Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products
YANG,Dongmei
green vegetable
semi-finished products
cooking method
storage
quality
title_short Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products
title_full Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products
title_fullStr Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products
title_full_unstemmed Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products
title_sort Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products
author YANG,Dongmei
author_facet YANG,Dongmei
REN,Guoping
ZHU,Xingyi
author_role author
author2 REN,Guoping
ZHU,Xingyi
author2_role author
author
dc.contributor.author.fl_str_mv YANG,Dongmei
REN,Guoping
ZHU,Xingyi
dc.subject.por.fl_str_mv green vegetable
semi-finished products
cooking method
storage
quality
topic green vegetable
semi-finished products
cooking method
storage
quality
description Abstract Green vegetable semi-finished products (SFP) are deeply welcomed in daily life, but their quality will change during cooking and storage. This study investigated the effects of cooking method and storage temperature on quality of three green vegetable SFP. Fresh broccoli, green pepper and French bean were selected as research materials. They were blanched, microwaved and stir-fried to prepare the SFP, respectively. Then, the SFP were stored at 4 oC and 20 oC for seven days, respectively. The sensory score, weightlessness rate and chlorophyll content were determined. Results indicate that, the comprehensive quality of three green vegetable SFP shows a downward trend during the storage. The cooking method and storage temperature have significant effect on the quality.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101214
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101214
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.45922
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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