The impact of home freezing on the sensory characteristics of ready-to-use leafy vegetables

被引：4
|
作者：
Mohammadi, Mehrdad [1 ]
Koushki, Mohammad Reza [1 ]
Ahmadian, Fariba Seyed [1 ]
Moslemy, Masoumeh [1 ]
机构：
[1] Shahid Beheshti Univ Med Sci, Fac Nutr Sci & Food Technol, Natl Nutr & Food Technol Res Inst, Dept Food Technol Res, Tehran, Iran
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2011年 / 91卷 / 03期
关键词：
sensory evaluation; leafy vegetables; freezing; frozen storage; CHLOROPHYLL DEGRADATION; MICROBIOLOGICAL SAFETY; QUALITY; TEMPERATURE; ATMOSPHERE; KINETICS;
D O I：
10.1002/jsfa.4215
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
BACKGROUND: Owing to the increasing trend of consumption of ready-to-use leafy vegetables, the necessity of determining the best conditions for their frozen storage and the considerable impact of freezing on their sensory attributes, research was carried out to determine the best freezing temperature and storage time for a mixture of Allium ampeloprasum, Lepidium sativum and Stureia hortensis. RESULTS: The results for freezing temperature at three different storage times showed that colour and overall acceptability at -18 degrees C were always, ranked first (P < 0.05), while taste at -18 degrees C was ranked first on days 120 and 150. The results for frozen storage time at three different temperatures indicated that colour, taste and acceptability were not significantly different. CONCLUSION: Overall, the results of this research indicated that the sensory attributes of leafy vegetables during 180 days of frozen storage were affected mainly by freezing temperature rather than frozen storage time. (C) 2010 Society of Chemical Industry
引用
收藏
页码：519 / 522
页数：4
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