Changes in Quality and Safety of Blanched Green Leafy Vegetables during Cold-chain Storage and Microwave Reheating
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Abstract:
The Chinese cabbage (CC) and Chinese flowering cabbage (CFC) were used as the study objects here, and the changes in the nitrite content, nitrate content, total bacterial count, and vitamin C (Vc) content of green leafy vegetables during blanching, cold-chain storage, and microwave-reheating processes were explored. The results showed that the blanching process significantly reduced the nitrite content, because nitrite is readily soluble in water. At the beginning of cold storage, Vc content in the leafy vegetables helped inhibit increases in nitrite content; however, during the late stage of cold storage, nitrite content increased gradually along with the bacterial growth Vc consumption. Additionally, when CC and CFC were stored at 4 ℃ for five days and four days, respectively, the nitrite content remained below the safety limit of 4 mg/kg, whereas for a storage at 10 ℃, the food safety could only be ensured for two days. During the microwave-reheating process, nitrate and nitrite concentrations increased as water evaporated, indicating that uncovered reheating should be avoided. This study investigated the mechanism associated with nitrite accumulation during the cold-chain storage and microwave reheating of blanched green leafy vegetables, and provides a theoretical foundation for the application of blanched green leafy vegetables in cold-chain-packed meals.
