Journal of Food Processing & Technology

Yixiang Xu

Publications

• Research Article
  Textural and Microbiological Qualities of Vegetable Soybean (Edamame) Affected by Blanching and Storage Conditions
  Author(s): Yixiang Xu, Edward Sismour, Steven Pao, Laban Rutto, Cory Grizzard and Shuxin RenYixiang Xu, Edward Sismour, Steven Pao, Laban Rutto, Cory Grizzard and Shuxin Ren
  
  Vegetable soybean (edamame) is a highly perishable product. Blanching combined with cold storage is an excellent preservation method to extend edamame shelf-life. The effects of different blanching and storage conditions on textural and microbiological qualities of in-pod edamame were investigated. Blanching for 2.5 min or longer at 100°C water reduced peroxidase activity by over 98%. The thermal denaturation temperature of edamame beans increased 30ºC by blanching. The durations of blanching and refrigerated storage significantly influenced green color intensity and hardness of edamame beans. Green color intensity peaked as blanching time increased to 5 min, while the hardness of the beans decreased during blanching and cold storage. Yeast, mold, and total coliform bacteria were significantly reduced by blanching, and there was no significant increase in yeast and mold coun.. View More»
  DOI: 10.4172/2157-7110.1000165

  Abstract PDF