ABSTRACT The objective of this study was to analyze the effect of freezing and different culinary treatments (stir-fried and steamed) on the nutritional composition, bioactive compounds, and sensorial characteristics of zucchini. The zucchini was stir-fried for 8 min at 250ºC and steamed for 13 min at 100ºC. The freezing of raw zucchini did not significantly affect its nutritional compounds. The stir-frying process provoked important moisture loss; this being higher when zucchini was previously frozen. The content of ash, proteins and fats significantly increased in stir-fried zucchini. There was an important decrease in antioxidant activity and phenolic compounds when the zucchini was frozen. The antioxidant activity was much greater in the stir-fried produce in comparison to steamed and raw. Freezing the raw zucchini provoked a significant loss in its adhesiveness qualities and hardness. A lower hardness and adhesiveness were also observed in frozen zucchini after steamed and stir-fried, these changes were not being observed in freezing. The sensorial characteristics of previously frozen zucchini were valued less by the consumer as well as those that were steamed and stir-fried. The culinary treatment affected the sensorial values less and only better were observed in fresh steamed zucchini than the stir-fried.

中文翻译：

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受冷冻和烹饪处理影响的西葫芦 (Cucurbita pepo L.) 的营养和感官特性

摘要 本研究的目的是分析冷冻和不同烹饪处理（炒和蒸）对西葫芦的营养成分、生物活性化合物和感官特性的影响。将西葫芦在 250ºC 下炒 8 分钟，然后在 100ºC 下蒸 13 分钟。生西葫芦的冷冻对其营养成分没有显着影响。炒制过程引起了重要的水分流失；当西葫芦以前冷冻时，这个比例会更高。炒西葫芦的灰分、蛋白质和脂肪含量显着增加。当西葫芦冷冻时，抗氧化活性和酚类化合物显着降低。与蒸和生的相比，炒过的产品的抗氧化活性要高得多。冷冻生西葫芦会导致其粘性和硬度显着下降。蒸炒后冷冻的西葫芦硬度和粘性也较低，冷冻时没有观察到这些变化。消费者对先前冷冻的西葫芦的感官特征以及蒸炒西葫芦的感官特征的重视程度较低。在新鲜蒸西葫芦中观察到的烹饪处理对感官值的影响较小，仅比炒西葫芦更好。消费者对先前冷冻西葫芦的感官特征以及蒸炒西葫芦的感官特征的重视程度较低。在新鲜蒸西葫芦中观察到的烹饪处理对感官值的影响较小，仅比炒西葫芦更好。消费者对先前冷冻西葫芦的感官特征以及蒸炒西葫芦的感官特征的重视程度较低。在新鲜蒸西葫芦中观察到的烹饪处理对感官值的影响较小，仅比炒西葫芦更好。