Improving thawed quality of hot‐pot vegetable balls by a freeze–thaw stability control by adding hydrocolloids

Abstract

AbstractThe aim of this study was to investigate the effects of addition of three different hydrocolloids (guar gum [GG], arabic gum [AG], and carrageenan gum) with the addition amounts of 0.25–1.00% on frozen vegetable balls quality. The qualities of vegetable balls after 0–5 freeze–thaw cycles (FTC) were evaluated in terms of the dehydration rate, thermal property, textural properties, gel strength, and water mobility and distribution. The results showed that the melting property of ice and cross‐linked structure of frozen vegetable balls can be ameliorated and the drip loss or dehydration can be slowed down by the addition hydrocolloids, thus improving the freeze–thaw stability. With an increasing number of FTC, loose structure was formed which resulted in to the poor quality of boiled product. The best cooking quality in terms of textural properties (springiness, hardness, and gel strength values), dehydration, and melting enthalpy change after 5 FTC was in the order of balls added with 0.50% GG, 0.75% AG, and 0.50% carrageenan. In conclusion, the overall results showed that the addition of hydrocolloids can improve the freeze–thaw stability and cooking characteristics of vegetable balls.Practical applicationsAppropriate addition of hydrocolloids could reduce the negative influence of freeze–thaw cycles on vegetable balls quality by improving physical stability, increasing the content of bound water, and maintaining the dense texture of the product. By an in‐depth study of hydrocolloids in food preparation technology, different types hydrocolloids can be used for the improvement of freeze–thaw stability vegetable products, which has potential for a wide application and development prospects.