The effects of the novel home freezing system on microstructure, color, antioxidant activity, and microbiological properties of strawberries

Ergün, Ahsen Rayman; Yanat, Murat; Baysal, Taner

In these days people are more interested in frozen foods, especially home freezing fruits and vegetables. In this study, the effects of a new developed quick freezer system for home-type refrigerator on the freezing rates and some quality properties of strawberries were investigated. The freezing cabinet (at -30°C with 1.2 ms(−1) air) was designed and manufactured by Bosch und Siemens Hausgerate GmbH (Çerkezköy, Turkey) then the strawberrries were frozen in a novel quick freezer and compared with the samples frozen statically at classic home type refrigerator (at -18°C without any air blown) via the freezing times at three different (bottom, middle and top) position. Microstructure, color, antioxidant content and microbiological quality during storage of 4 months at -25°C compared. Strawberries reached -15°C approximately 234 minutes shorter in the novel system. Freezing rates were determined as 0.32 cm h(−1) for the static freezer and 1.51 cm h(−1) for the quick freezer. Unlike the classic home-type refrigerator, quick freezing process took place in the novel home freezing system. SEM images showed that higher freezing rate in the novel system provides better protection in tissue structure and cell walls. The antioxidant activity of the strawberries frozen in the novel home freezing system was 8.96% higher after the freezing process. Brightness and redness of samples were protected better after quick freezing during storage. Nonetheless, no evident differences were observed in microbiological criteria.