Sous vide un augstspiedienā apstrādātu pākšaugu pastēšu sensorās kvalitātes izmaiņas uzglabāšanas laikā

Kirse, A., Latvia Univ. of Agriculture, Jelgava . Faculty of Food Technology;Jelgavas dzirnavas, AS, Jelgava; Straumite, E., Latvia Univ. of Agriculture, Jelgava . Faculty of Food Technology; Karklina, D., Latvia Univ. of Agriculture, Jelgava . Faculty of Food Technology

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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AGROVOC Keywords

additif alimentaire aditivos alimentarios alimentos preparados analyse organoleptique calidad de los alimentos caupi cold storage cowpeas emballage sous-vide food additives food preservation food processing food quality food technology guisante high pressure technology keeping quality latvia letonia lettonie materiales de empaque organoleptic analysis organoleptic properties packaging materials peas pois polimeros polymere polymers prepared foods procesamiento de alimentos stockage au froid technologie alimentaire technologie haute pression tecnologia de alimentos traitement des aliments vacuum packaging

Bibliographic information

Publisher

Latvijas Lauksaimniecības universitāte

Pagination

p. 36-39

Other Subjects

Preservation des aliments; Embalaje en vacio; Propiedades organolepticas; Spreads (food); Analisis organoleptico; Aliment prepare; Materiau de conditionnement; Tecnologia alta presion; Propriete organoleptique; Niebe; Preservacion de alimentos; Qualite des aliments; Almacenamiento en frio; Aptitud para la conservacion; Aptitude a la conservation

Language

Latvian

ISBN

978-9984-48-240-8

Type

Conference; Summary; Am

Conference

Zinātniskais seminārs: Ražas svētki ''Vecauce – 2016''. Lauksaimniecības zinātne nozares attīstībai, , Auce (Latvia), 3 Nov 2016

In AGRIS since: 2017-10-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Fundamental Library of Latvia University of Life Sciences and Technologies