ИССЛЕДОВАНИЕ КАЧЕСТВЕННЫХ ХАРАКТЕРИСТИК ОВОЩЕЙ ТЫКВЕННЫХ ЗАМОРОЖЕННЫХ

Svetlana Yu. Glebova; Olga V. Golub; Nataliia I. Davydenko

Authors

Svetlana Yu. Glebova Siberian University of Consumer Cooperation, Novosibirsk
Olga V. Golub Siberian University of Consumer Cooperation, Novosibirsk
Nataliia I. Davydenko Kemerovo Institute of Food Science and Technology (University), Kemerovo

Keywords:

pumpkin, marrow squash, freezing, quality control, storage, quality indicators, nutritional value, loss of nutrients, level of quality

Abstract

Freezing is a relevant way of canning vegetables, since in the course of its subsequent storage qualitative characteristics are preserved with minimal losses. However, not all vegetable raw materials are suitable for freezing because of a form (moisture content), varietal features, a place of origin, etc. Despite the proven value of pumpkins as a source of indispensable nutrients, information about possible manufacturing of frozen semi-finished foods is not enough. In this regard, the work objective is to study an ability for freezing and subsequent storage of marrow squashes and pumpkins of regional cultivation. The studies have been conducted based on organoleptic (appearance, color, texture, smell, taste), physical and chemical (presence of mineral, plant and extraneous impurities, product temperature), nutritional value (carbohydrates content, pectin, organic acids, vitamin C) microbiological (number of mesophilic aerobic and facultative anaerobic microorganisms, molds, yeasts, coliform bacteria, pathogens) indicators by generally accepted standard methods. It’s found that despite the high content of moisture in marrow squashes and pumpkins (92.1 and 91.3 % respectively), vegetables can be frozen and kept at minus 18 °C or minus 12 °C or minus 8 °C and the relative humidity of 90–95 % without a significant loss of its quality characteristics within 12 months, 7 and 30 days, respectively. The frozen marrow squash and pumpkin can be used without restrictions for manufacturing of products both at home and in the public catering system.

Author Biographies

Svetlana Yu. Glebova, Siberian University of Consumer Cooperation, Novosibirsk

Candidate of Sciences (Biology), associate professor, head of the Department of Public Catering Technology and Arrangement

Olga V. Golub, Siberian University of Consumer Cooperation, Novosibirsk

Doctor of Sciences (Engineering), associate professor, professor of the Department of Commodity Science and Examination

Nataliia I. Davydenko, Kemerovo Institute of Food Science and Technology (University), Kemerovo

Doctor of Sciences (Engineering), associate professor, professor of the Department of Public Catering Technology and Arrangement

References

Алимов, А.В. Микробиологическая оценка овощей в процессе замораживания и низкотемпературного хранения /А.В. Алимов, М.Е. Цибизова // Хранение и переработка сельхозсырья. – 2015. – № 7. – С. 46–49.

Берестова, А.В. Особенности криообработки растительного сырья / А.В. Берестова, Г.Б. Зинюхин, Э.Ш. Манеева // Вестник Оренбургского государственного университета. – 2015. – № 9(184). – С. 130–136.

Короткий, И.А. Определение тепло-физических свойств компонентов плодоовощной смеси в процессе замораживания / И.А. Короткий, Г.Ф. Сахабутдинова, М.И. Ибрагимов // Техника и технология пищевых производств. – 2016. – Т. 4, № 1. – С. 81–86.

Оценка сортов и гибридов моркови на пригодность для производства быстро-замороженной продукции / В.А. Борисова, А.В. Романова, Е.В. Янченко и др. // Вестник международной академии холода. – 2016. – № 2. – С. 10–14.

Behsnilian D., Mayer-Miebach E. Im-pact of blanching, freezing and frozen storage on the carotenoid profile of carrot slices (Daucus carota L. cv. Nutri Red). Food Con-trol, 2017, vol. 73, part B, pp. 761–767. DOI: 10.1016/j.foodcont. 2016.09.045

Bureau S., Mouhoubi S., Touloumet L., Garcia C., Moreau F., Bédouet V., Renard C.M.G.C.Are folates, carotenoids and vitamin C affected by cooking? Four domestic proce-dures are compared on a large diversity of frozen vegetables // LWT – Food Science and Technology, 2015, vol. 64, no. 2, pp. 735–741. DOI: 10.1016/j.lwt.2015.06.016

Czarnowska M., Gujska E. Effect of Freezing Technology and Storage Conditions on Folate Content in Selected Vegetables // Plant Foods for Human Nutrition, 2012, vol. 67, no 4, pp. 401–406. DOI: 10.1007/s11130-012-0312-2

Gonçalves E.M., Cruz R.M.S., Abreu M. Brandão T.R.S., Silva C.L.M. Biochemical and colour changes of watercress (Nasturtium of-ficinale R. Br.) during freezing and frozen storage // Journal of Food Engineering, 2009, vol. 9. no. 1, pp. 32–39. DOI: 10.1016/j.jfoodeng.2008.12.027

Lisiewska Z., Gębczyński P., Bernaś E., Kmiecik W. Retention of mineral constituents in frozen leafy vegetables prepared for con-sumption // Journal of Food Composition and Analysis, 2009, vol. 22., no. 3, pp. 218–223. DOI: 10.1016/j.jfca.2008.11.015

Lisiewska Z., Słupski J., Kmiecik W., Gębczyński P. Availability of essential and trace elements in frozen leguminous vegeta-bles prepared for consumption according to the method of pre-freezing processing // Food Chemistry, 2008, vol. 106, no. 2, pp. 576–582. DOI: 10.1016/j.foodchem.2007.06.025

Phoon P.Y., Galindo F.G., Vicente A., Dejmek P. Pulsed electric field in combination with vacuum impregnation with trehalose im-proves the freezing tolerance of spinach leaves // Journal of Food Engineering, 2008, vol. 88, no. 1, pp. 144–148. DOI: 10.1016/j.jfoodeng. 2007.12.016

Борисова, А.В. Влияние длительности хранения на химический состав и антиоксидантные показатели свежих и за-мороженных овощей / А.В. Борисова, Н.В. Макарова // Известия высших учебных заведений. Пищевая технология. – 2013. – № 2–3. – С. 36–38.

Новое о каротиноидах при холодильной переработке каротинсодержащих овощей и ягод / Р.Ю. Павлюк, В.В. Погар-ская, Н.Н. Тимофеева, С.М. Лосева // Вестник Алмаатинского технологического университета. – 2014. – № 4. – С. 61–65.

Трофимова, Т.А. Экологическая оценка и сохранение качества патиссонов путём замораживания / Т.А. Трофимова // Известия Оренбургского государственного аграрного университета. – 2013. – № 6(44). – С. 63–64.

Ciurzyńska A., Lenart A., Gręda K.J. Effect of pre-treatment conditions on content and activity of water and colour of freeze-dried pumpkin // LWT – Food Science and Technology, 2014, vol. 59, no. 2, part 1, pp. 1075–1081. DOI: 10.1016/j.lwt.2014.06.035

Danesi F., Bordoni A. Effect of Home Freezing and Italian Style of Cooking on Anti-oxidant Activity of Edible Vegetables // Jour-nal of Food Science, 2008, vol. 73, no. 6, pp. 109–112. DOI: 10.1111/j.1750-3841.2008.00826

Gonçalves E.M., Pinheiro J., Abreu M., Brandão T.R.S., Silva C.L.M. Kinetics of quality changes of pumpkin (Curcurbita max-ima L.) stored under isothermal and non-isothermal frozen conditions // Journal of Food Engineering, 2011, vol. 106, no. 1, pp. 40–47. DOI: 10.1016/j.jfoodeng.2011.04.004

Kowalska H., Lenart A., Leszczyk D. The effect of blanching and freezing on osmot-ic dehydration of pumpkin // Journal of Food Engineering, 2008, vol. 86, no. 1, pp. 30–38. DOI: 10.1016/j.jfoodeng.2007.09.006

Mazzeo T., Paciulli M., Chiavaro E., Visconti A., Vincenzo Fogliano V., Tommaso Ganino T., Pellegrini N. Impact of the indus-trial freezing process on selected vegetables –Part II. Colour and bioactive compounds // Food Research International, 2015, vol. 75, pp. 89–97. DOI: 10.1016/j.foodres.2015.05.036

Milc J., Caffagni A., Ronga D., Fran-cia E., Pasquariello M., Laviano L., Maz-zamurro V., Pecchioni N. Evaluation of Cu-curbita pepo germplasm for staminate flower production and adaptation to the frozen food industry // Scientia Horticulturae, 2016, vol. 213, pp. 321–330. DOI: 10.1016/j.scienta.2016.10.045

Paciulli M., Ganino T., Pellegrini N., Rinaldi M., Zaupa M., Fabbri A., Chia-varoE.Impact of the industrial freezing pro-cess on selected vegetables – Part I. Structure, texture and antioxidant capacity // Food Re-search International, 2015, vol. 74, pp. 329–337. DOI: 10.1016/j.foodres.2014.04.019