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Effect of combined static magnetic field and cold water shock treatment on the physicochemical properties of cucumbers

Author:
Zhao, Songsong, Yang, Zhao, Zhang, Lei, Luo, Na, Li, Xiang
Source:
Journal of food engineering 2018 v.217 pp. 24-33
ISSN:
0260-8774
Subject:
catalase, color, cucumbers, food preservation, magnetic fields, malondialdehyde, novel foods, physicochemical properties, superoxide dismutase, temperature, tissues, water
Abstract:
Based on the mechanism of temperature shock treatment and electromagnetic effect for food preservation, this paper developed a novel food preservation method by combining static magnetic field with low magnetic flux density and low-temperature water shock to process the fresh postharvest vegetable. Compared with the single cold-water shock treatment (CST, Tw = 2 °C, τ = 40 min), the static magnetic field and cold-water shock treatment (SMCT, B = 70 Gs, Tw = 2 °C, τ = 40 min) caused an increase of cooling-rate of cucumbers' tissues during treatment. Weight loss of SMCT was also lower than that of CST during storage. Furthermore, decay incidence and color difference of SMCT were about 40.2% and 10.6% lower than that of CST. Activities of catalase and superoxide dismutase for SMCT were higher than that of CST, which caused a reduction of malondialdehyde. Experimental results confirmed that SMCT had a positive influence on pre-cooling, preservation quality and physicochemical properties of cucumbers.
Agid:
5820155