45G-21 |
Storage evaluation of frozen chestnuts quality as affected by ascorbic acid treatment and packaging |
J. B. HARTE, Dept. of Food Science & Human Nutrition, Michigan State Univ., 114 G. Malcolm Trout FSHN Bldg., East Lansing, MI 48824-1224, B. R. Harte, School of Packaging, Michigan State Univ., 130 Packaging Bldg., East Lansing, MI 48824-1223, K. D. Dolan, Dept. of Food Science & Human Nutrition/Dept. of Agricultural Engineering, Michigan State Univ., 208 G. Malcolm Trout FSHN Bldg., East Lansing, MI 48824-1224, D. E. Guyer, Dept. of Agricultural Engineering, Michigan State Univ., 211 A.W. Farrall Hall, East Lansing, MI 48824-1323, and D. W. Fulbright, Dept. of Plant Pathology, Michigan State Univ., 166 Plant Biology Lab., East Lansing, MI 48824-1312. Chestnuts were prevalent in the American diet until the chestnut blight eradicated millions of trees 60 years ago. With disease resistant varieties, the task remains to reintroduce chestnuts to the American public. While peeling chestnuts is very tedious and not suited to most Americans’ life-style, there is no significant supply of domestic peeled chestnuts. Commercially peeled chestnuts would provide convenience and has the potential to successfully develop the market. The purpose of this study was to evaluate the quality of stored pretreated and untreated peeled chestnuts frozen in two types of packaging under vacuum and atmospheric conditions. Chinese chestnuts were harvested, scored and steam heated for 3 minutes prior peeling. Both the 0.5% ascorbic acid treated and untreated samples were packaged in low density polyethylene (LDPE), and nylon/low density polyethylene (N/LDPE) bags and stored at –20C for 10 months. Samples were analytically evaluated for texture, moisture content and color. A trained sensory panel evaluated appearance of cooked and uncooked chestnuts. Internal appearance, texture, flavor and sweetness of the cooked product were also examined. Sensory scores for texture, flavor and cooked appearance were significantly higher for chestnuts stored in N/LDPE. Vacuum packing provided additional quality preservation. Ascorbic acid treatment did not prevent discoloration as evidenced by lower sensory appearance scores. Hunter Color “L” values were lower for samples stored under vacuum for either barrier after 10 months storage. While moisture contents tended to be lower for chestnuts stored for 10 months in LDPE, differences were not significant. Texture scores (force/g) did not correlate with sensory scores. Long-term storage of frozen shelled chestnuts in a good water/oxygen barrier material under vacuum was shown to be the optimum way to preserve chestnut appearance, texture and flavor. This has the potential to provide consumers with a convenient new high quality product.
Session 45G, Fruit & Vegetable Products: Vegetables (Fresh)
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