Blanching, Freezing and Frozen Storage Influence Texture of White Asparagus

Authors

  • M.T. SANCHEZ-PINEDA-INFANTAS,

    1. Authors are with the Dept. of Food Science & Technology (Bromatología y Tecnología de Alimentos), E. T. S. Ingenieros Agrónomos, Universidad de Córdoba, Córdoba, Spain.
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  • G. CANO-MUÑOZ,

    1. Authors are with the Dept. of Food Science & Technology (Bromatología y Tecnología de Alimentos), E. T. S. Ingenieros Agrónomos, Universidad de Córdoba, Córdoba, Spain.
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  • J.R. HERMIDA-BUN

    1. Authors are with the Dept. of Food Science & Technology (Bromatología y Tecnología de Alimentos), E. T. S. Ingenieros Agrónomos, Universidad de Córdoba, Córdoba, Spain.
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ABSTRACT

We studied effects of three methods of blanching in conjunction with freezing, on texture of white asparagus as defined by three measures: maximum shear force, cutting energy, and total fiber content. We also assessed shelf life of asparagus kept in frozen storage at -22°C. Methods of blanching were total immersion in hot water, progressive immersion in hot water and steam. An increase in total fiber content was found throughout frozen storage. This increase correlated with lignification of vascular bundles in the basal segment of spears, even during frozen storage. This was reflected in an increase in maximum shear force and cutting energy required. The shelf life of frozen asparagus was 12 mo using total fiber content as a criterion.

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