Evaluation of electrical and physiological properties of supercooled fresh cut spinach
2019
Koide, S. (Iwate University, Morioka (Japan). Faculty of Agriculture) | Ohsuga, R. | Orikasa, T. | Uemura, M.
In this study, the freezing point of fresh cut spinach was calculated from measured values of osmolality, and the supercooling point was determined from the cooling curve obtained by differential scanning calorimetry (DSC). The freezing point was -0.95±0.19℃, and the supercooling point ranged from -7.1℃ to -16.8℃. Next, a fresh cut spinach sample was packed in film, heat-sealed, and subjected to a supercooling test at -5℃ for 1 week. After supercooling, the state of the cell membranes and cell viability of the sample were evaluated using an electrical impedance method and a triphenyl tetrazolium chloride (TTC) method, respectively. The supercooling test indicated that 45 of 48 samples had intact cell membranes and demonstrated cell viability. The present study showed that fresh cut spinach can be kept in a supercooled state at -5℃ for 1 week; however, there were some changes in the state of the cell membranes and a decrease in cell viability during supercooling.
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