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Orientador(es)
Resumo(s)
Home storage is at the end of the frozen foods distribution chain, and not much is known how it affects frozen vegetables quality.
This research presents a computational evaluation of frozen green beans (Phaseolus vulgaris, L.) quality profile, in terms of ascorbic
acid, starch content, chlorophylls a and b, colour (Hunter a and b co-ordinates and total colour difference) and flavour, at storage
temperatures of +5, )6, )12 and )18 C, for respectively, 1, 4, 14, and 60 days. Simulations were set to access the impact of the preestablished
after sale dates of the star dating’ system.
Results demonstrate that green beans nutritional and sensory parameters are well retained at the storage temperatures of +5, )6
and )12 C. At )18 C, sensory parameters (e.g. colour and flavour) are well retained, but nutritional parameters, such as ascorbic
acid and starch, degraded. The study concluded that the star dating’ system is a good after sale dating system for frozen green beans
for the storage temperatures of +5, )6 and )12 C. The system fails to maintain a good balance between sensory and nutritional
parameters at low storage temperatures (e.g. <)18 C).
Descrição
Palavras-chave
Frozen green beans Quality retention Home storage simulation
Contexto Educativo
Citação
MARTINS, R. C. ; SILVA, C. L. M. - Frozen green beans (Phaseolus vulgaris, L.) quality profile evaluation during home storage. Journal of Food Engineering. ISSN 0260-8774. Vol. 64, n.º 4 (2004), p. 481-488
Editora
Elsevier