Influence of sous vide treatment and high pressure processing on sensory quality of pulse spreads during storage | Sous vide un augstspiedienā apstrādātu pākšaugu pastēšu sensorās kvalitātes izmaiņas uzglabāšanas laikā
2016
Kirse, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology;Jelgavas dzirnavas, AS, Jelgava (Latvia) | Straumite, E., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Karklina, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
The influence of sous vide treatment (80 °C; 15 min) and high pressure processing (700 MPa; 10 min; 20 °C) on the sensory quality of cowpea (Vigna unguiculata (L.) Walp. ‘Fradel’) and maple pea (Pisum sativum var. arvense L. ‘Bruno’) spreads during 62-day storage at 5 °C was investigated in the research. Pulse spreads were filled in PA/PE and PET/ALU/PA/PP film pouches, packaged in vacuum and hermetically sealed. Four different pulse spreads were made of ground re-hydrated cooked pulse seeds to which salt, citric acid, oil and seasoning was added. Sensory quality (overall appearance, aroma, mouthfeel and taste) of pulse spreads during storage was evaluated by 6 experts using 5 point scale for each attribute; quality number was calculated for each sample. High pressure processing is able to ensure better sensory quality of cowpea and maple pea spreads during 62-day storage compared to sous vide treatment.
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