Effect of the material form, storage and cooking methods on the quality of brussels sprouts  [2002]

Czarniecka-Skubina, E. (Warsaw Agricultural University (Poland). Cair of Catering and Technology Equipment)

استعراض النص الكامل

The paper presents the effect of different cooking methods of Brussels sprouts on sensory quality as well as vitamin C, nitrate and nitrite content. The cooking method for Brussels sprouts was cooking in pot starting with boiling water. Three material forms (fresh, frozen and canned) were investigated during a 3.5-month storage, to reach the best dish quality, nutritive value, health safety and low cost. At the beginning of storage (in autumn) the best form is fresh Brussels but in the end of the storage period (January/February) frozen form should be adviced because of good sensory quality, nutritive value and the cost similar to the fresh form. Canned Brussels is the worst form during whole storage period with regard to vitamin C content and sensory quality

مواضيع أخرى

  • ascorbic acid
  • produit en conserve
  • aptitud para la conservacion
  • methods
  • productos frescos
  • nitratos
  • methode statistique
  • storage
  • nitrate
  • nitrates
  • chou de bruxelles
  • canned products
  • fresh products
  • frozen products
  • methode
  • propriete organoleptique
  • acide ascorbique
  • metodos estadisticos
  • produit congele
  • aptitude a la conservation
  • cooking
  • cuisson
  • propiedades organolepticas
  • stockage
  • produit frais
  • metodos
  • almacenamiento
  • keeping quality
  • col de bruselas
  • acido ascorbico
  • productos enlatados
  • coccion
  • productos congelados
  • brussels sprouts
  • organoleptic properties
  • statistical methods


formerly Acta Alimentaria Polonica

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