title: Effect of ultrasound-assisted freezing on the physico-chemical properties and volatile compounds of red radish.
abstract: Power ultrasound, which can enhance nucleation rate and crystal growth rate, can also affect the physico-chemical properties of immersion frozen products. In this study, the influence of slow freezing (SF), immersion freezing (IF) and ultrasound-assisted freezing (UAF) on physico-chemical properties and volatile compounds of red radish was investigated. Results showed that ultrasound application significantly improved the freezing rate; the freezing time of ultrasound application at 0.26 W/cm(2) was shorten by 14% and 90%, compared to IF and SF, respectively. UAF products showed significant (p<0.05) reduction in drip loss and phytonutrients (anthocyanins, vitamin C and phenolics) loss. Compared to SF products, IF and UAF products showed better textural preservation and higher calcium content. The radish tissues exhibited better cellular structures under ultrasonic power intensities of 0.17 and 0.26 W/cm(2) with less cell separation and disruption. Volatile compound data revealed that radish aromatic profile was also affected in the freezing process.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
authors.forename: Bao-Guo
authors.initials: BG
authors.lastname: Xu
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China. Electronic address: min@jiangnan.edu.cn.
authors.forename: Min
authors.initials: M
authors.lastname: Zhang
authors.affiliation: School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia.
authors.forename: Bhesh
authors.initials: B
authors.lastname: Bhandari
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
authors.forename: Xin-Feng
authors.initials: XF
authors.lastname: Cheng
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
authors.forename: Md Nahidul
authors.initials: MN
authors.lastname: Islam
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D001205:Ascorbic Acid / Q000032:analysis; D002118:Calcium / Q000032:analysis; D055598:Chemical Phenomena; D005511:Food Handling / Q000379:methods*; D005615:Freezing; D009753:Nutritive Value; D010636:Phenols / Q000032:analysis; D010858:Pigmentation; D031224:Raphanus / Q000737:chemistry*; D013997:Time Factors; D000069453:Ultrasonic Waves; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D010636:Phenols; D055549:Volatile Organic Compounds; D001205:Ascorbic Acid; D002118:Calcium
keywords: Calcium; Immersion freezing; Microstructure; Physico-chemical; Radish; Ultrasound