Textural and Microbiological Qualities of Vegetable Soybean (Edamame) Affected by Blanching and Storage Conditions
Yixiang Xu*, Edward Sismour, Steven Pao, Laban Rutto, Cory Grizzard and Shuxin Ren
Agricultural Research Station, Virginia State University, Petersburg, VA 23806, USA
- *Corresponding Author:
- Yixiang Xu
Agricultural Research Station
Virginia State University
Petersburg, VA 23806, USA
E-mail: [email protected]
Received date: June 12, 2012; Accepted date: July 05, 2012; Published date: July 10, 2012
Citation: Xu Y, Sismour E, Pao S, Rutto L, Grizzard C, et al. (2012) Textural and Microbiological Qualities of Vegetable Soybean (Edamame) Affected by Blanching and Storage Conditions. J Food Process Technol 3:165. doi:10.4172/2157-7110.1000165
Copyright: © 2012 Xu Y, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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 counts during refrigeration for ≤12 days. Addition of calcium chloride did not significantly enhance bean quality.