蔬菜種類及殺菁對蔬菜冷凍品質之影響

Effect of Vegetable Varieties and Blanching on Frozen Qualities

徐永鑫(Yung-Shin Shyu) ； 胡永輝(Yung-Hui Hu) ； 黃裕文(Yu-Wen Huang) ； 田欽仁(Chin-Jen Tien) ； 李景謹(Jing-Jin Lee) ； 黃湞鈺(Jean-Yu Hwang)

《華醫學報》 40期 (2014/06) Pp. 13-28

摘要

本實驗之目的為觀察不同種類的蔬菜（紅蘿蔔、馬鈴薯跟波菜），分別以未殺菁及殺菁處理，冷凍貯存二週及四週後，記錄貯存後克數、pH值、顏色、風味、組織、汁液流失及過氧化酶活性。實驗結果顯示三種蔬菜經殺菁後，重量、色澤、風味及過氧化酶活性與未殺菁組不同。經冷凍貯存兩週及四週後，未殺菁之三種蔬菜風味、顏色、組織都有明顯較殺菁組差。尤其是波菜，汁液流失及組織軟爛嚴重。過氧化酶活性測定上，殺菁之蔬菜已無活性反應，未殺菁之蔬菜的過氧化酶活性仍呈劇烈反應現象。根據上述數據發現，三種蔬菜中以波菜最不適合做為冷凍蔬菜，做為冷凍蔬菜必須先經過殺菁處理才能維持良好品質。

關鍵字

蔬菜 ； 殺菁 ； 冷凍

並列摘要

The aim of the present study was to investigate the changes of vegetable weight, pH value, color, flavor, texture, drip loss and peroxidase of three vegetables (carrot, potato, spinach), which blanched (or unblanched) and then frozen for 2 to 4 weeks storage. Results showed that, the vegetable flavor, color and texture of unbranched groups were worse than branched groups after 2 to 4 weeks storage, and it observed that spinach had highest drip loss and rottenest texture. The peroxidase of blanched vegetables possessed no activity, whereas unblanched vegetables showed high peroxidase activity. Among these vegetables, we found spinach was not suitable for frozen vegetables making, and the other vegetables should need blanching treatment to maintain high frozen quality.

並列關鍵字

Blanching ； Frozen ； Vegetable