Abstract
Ebiimo is a traditional variety of taro that was originally grown in Kyoto. Owing to the difficulties in its long-term preservation either at room temperature or under refrigeration, ebiimo can only be consumed for a short season during the year. Therefore, to attempt long-term preservation of ebiimo, we focused on a method of rapid freezing in brine, which involves blanching (for 0, 2, 5 minutes) before freezing, and application of high voltage during freezing.
Significantly less free sugars were eluted in boiling water from blanched and frozen than from fresh ebiimo (p < 0.05). Structural damage was minimal, and the rupture property was similar to that of fresh ebiimo after blanching for 5 minutes, followed by freezing at high voltage in brine. Sensory evaluation indicated that it has a softer and stickier texture and a less harsh taste (egumi) than others. These findings suggest that ebiimo can be preserved for a long-term after blanching for 5 minutes and then freezing in brine at high voltage. Moreover, the properties associated with its freshness are also maintained by this process.
