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Abstract(s)
The objective of this study was to simulate temperature abuses on frozen broccoli and to evaluate their impact on product quality. The quality parameters analysed along storage, before and after temperature abuses were acidity, pH, moisture, total and reduced sugars, colour and peroxidase.
Products were also cooked and sensory evaluated by a trained panel. No significant difference in acidity, pH, moisture and sugars has been found during storage between abused and control samples. No regeneration of peroxidase activity (inactivated by blanching) has occurred. However, a significant colour difference, smaller and smaller along storage, has been observed between both samples. Storage time and temperature abuses do not have significant effect on sensory characteristics but a significant preference for the control sample has been observed in the final test. It can be concluded that frozen broccoli can suffer some temperature abuses without getting more quality lost perceived by the consumer
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Citation
DESPRE. B. ; MOLINARI A.F.; SILVA, C.L.M. - Temperature abuses on frozen broccoli: influence on quality. In International Conference on Advances in the Refrigeration Systems, Sofia, Bulgaria, 23-26 September, 1998 - Refrigeration Science and Technology: proceedings séries. Bulgária. p. 522-529
Publisher
International Institute of Refrigeration