Comparison of the quality of sous-vide and conventionally processed carrots

被引:0
作者
Hans-Dieter Werlein
机构
[1] Institut für Lebensmittelwissenschaft der Universität Hannover,
[2] Wunstorfer Strasse 14,undefined
[3] D-30453 Hannover,undefined
[4] Germany,undefined
来源
Zeitschrift für Lebensmitteluntersuchung und -Forschung A | 1998年 / 207卷
关键词
Key words Sous-vide; Carrots; Sensory quality; Electronic nose;
D O I
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中图分类号
学科分类号
摘要
 The quality of "sous-vide" and conventionally processed carrots was evaluated by sensory analysis. Furthermore, changes in colour, odour, taste and texture of the "sous-vide" products during storage over 21 days at 2  °C were determined with instrumentation. According to the panel's evaluation, the sensory quality of the "sous-vide" processed carrots remained almost constant over the storage period. However, the shear force values indicated a strengthening of the texture. The colour changed from typical orange to red-orange. A slight decrease of the flavour and aroma intensity was recorded by the panel, which was confirmed by the data gained with the Electronic nose and the AromaScan. The sous-vide processed products were always preferred and therefore obtained a higher valuation even at the end of storage. In contrast to the conventionally processed carrots, only a slight reduction in the content of sucrose, fructose and glucose was determined for the sous-vide product.
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页码:311 / 315
页数:4
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