The Effect of Blanching, Freezing and Storage Time on Quality Properties of Frozen Cabbage

By changing lifestyle recently many consumers prefer to use processed and ready food like frozen vegetables because of the fastest and easiest way. For this reason, a factorial experiment based on RCBD was designed with ۳ replicates to investigate the effect of blanching and freezing method over time on frozen cabbage. Treatments including ۲ blanching boil water (Bb) and steam (Bs) and freezing methods home frozen (Fh) and semi-commercial frozen (Fs) and finally packed and kept in the freezer for ۶ months. The results showed that the main effect of blanching exhibited that vitamin C decreased in Bs, phenolic compound and antioxidant increased in Bs. The main effect of blanching, freezing and storage time showed that texture, decreased with Bs and Fs significantly and storage time did not affect the texture. Vitamin C, the phenolic compound, and antioxidant decreased in all storage time and freezing method did not affect them. The interactive effect revealed that cabbage quality in chemicals, antioxidant, texture, and nutrient value decreased over time, especially, after ۲-month storage in all freezing and blanching method. This reduction can be prevented by proper blanching and freezing method, but it plays different roles for various parameters.  

Keywords:

Antioxidant , Nutritional value , Vitamin C , Texture , phenolic compound