naa a22 4500 510726380 CHVBK 20180411082937.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-012-0871-0 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0871-0 Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli [Elektronische Daten] [Ginés Martínez-Hernández, Francisco Artés-Hernández, Franciane Colares-Souza, Perla Gómez, Presentación García-Gómez, Francisco Artés] The microbial, physical, sensory and nutritional quality of boiled (vacuum and conventional), steamed, pressure cooked, sous vide, microwaved (sous vide and conventional), deep-fried (vacuum and conventional) and grilled kailan-hybrid broccoli (Bimi®) after cooking was studied. Sous vide microwaving greatly decreased microbial counts, achieving very low psychrophilic and enterobacteria counts (1.1 and 0.2 log CFUg−1, respectively). Vacuum boiling and sous vide reduced the stem broccoli firmness by approximately 54-58%, reaching a pleasant and moderate softening. Sous vide, grilling and steaming induced the lowest stem colour changes. Generally, all cooking treatments showed a good overall sensory quality. The total phenolic content (1,148mg CAEkg−1 fw) usually increased after cooking, with microwave and grilled treatments registering the highest increases up to 2-fold. Commonly, the total antioxidant capacity (296.6mg AAEkg−1 fw) increased after cooking by sous vide, microwaving and frying treatments registering the highest increments, by approximately 3.6-fold. Generally, the cooking process reduced the initial vitamin C content, with vacuum and conventional boiling showing the lowest and highest losses with 27 and 62%, respectively, while vacuum deep frying preserved the initial value (1,737mgkg−1 fw). As a main conclusion, the studied grilling and vacuum-based cooking treatments resulted in better microbial quality, colour, stem firmness and sensory quality than the remaining ones. This maintained or even improved the total antioxidant content of the new kailan-hybrid broccoli studied. Springer Science+Business Media, LLC, 2012 Brassica oleracea Italica group × Alboglabra group nationallicence Vacuum-cooking nationallicence Microwave nationallicence Grilled nationallicence Stem firmness nationallicence Health-promoting compounds nationallicence Martínez-Hernández Ginés Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203, Cartagena, Murcia, Spain aut Artés-Hernández Francisco Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203, Cartagena, Murcia, Spain aut Colares-Souza Franciane Faculdade de Engenharia Agrícola, Universidade Estadual de Campinas, Av. Cândido Rondon, 501, Barão Geraldo, 13083-875, Campinas, Brazil aut Gómez Perla Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Campus Muralla del Mar s/n, 30202, Cartagena, Murcia, Spain aut García-Gómez Presentación Centro Tecnológico Nacional de la Conserva y Alimentación, Concordia s/n, Molina de Segura, Murcia, Spain aut Artés Francisco Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203, Cartagena, Murcia, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2135-2149 1935-5130 6:8<2135 2013 6 11947 https://doi.org/10.1007/s11947-012-0871-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0871-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Martínez-Hernández Ginés Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203, Cartagena, Murcia, Spain aut NATIONALLICENCE 700 1- Artés-Hernández Francisco Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203, Cartagena, Murcia, Spain aut NATIONALLICENCE 700 1- Colares-Souza Franciane Faculdade de Engenharia Agrícola, Universidade Estadual de Campinas, Av. Cândido Rondon, 501, Barão Geraldo, 13083-875, Campinas, Brazil aut NATIONALLICENCE 700 1- Gómez Perla Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Campus Muralla del Mar s/n, 30202, Cartagena, Murcia, Spain aut NATIONALLICENCE 700 1- García-Gómez Presentación Centro Tecnológico Nacional de la Conserva y Alimentación, Concordia s/n, Molina de Segura, Murcia, Spain aut NATIONALLICENCE 700 1- Artés Francisco Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203, Cartagena, Murcia, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2135-2149 1935-5130 6:8<2135 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer