title: Effect of different cooking methods on structure and quality of industrially frozen carrots.
abstract: The effect of boiling, steaming and microwaving on microstructure, texture and colour of raw and industrially frozen carrots was investigated. The raw carrots, after cooking, showed dehydrated and separated cells with swollen walls. The carrots subjected to blanching, freezing and followed by frozen storage exhibited marked tissue damages indicating deep oriented fissures. Cooking caused cellular dehydration and separation in the tissue, with the same intensity between raw and frozen carrots and independently from the cooking treatment applied. Among different cooking methods, microwaving showed better retention of the initial texture and colour quality for both raw and frozen carrots. On the other hand, the steamed carrots revealed the highest degree of softening and colour differences from the control for both raw and frozen carrots, despite the worst tissue conditions were observed for the boiled carrots.
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
authors.forename: Maria
authors.initials: M
authors.lastname: Paciulli
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
authors.forename: Tommaso
authors.initials: T
authors.lastname: Ganino
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
authors.forename: Eleonora
authors.initials: E
authors.lastname: Carini
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
authors.forename: Nicoletta
authors.initials: N
authors.lastname: Pellegrini
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
authors.forename: Alessandro
authors.initials: A
authors.lastname: Pugliese
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
authors.forename: Emma
authors.initials: E
authors.lastname: Chiavaro
keywords: Carrots; Colour; Cooking; Industrial freezing; Microstructure; Texture