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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Mots clés AGROVOC

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

Informations bibliographiques

Editeur

Latvijas Lauksaimniecības universitāte

Pagination

p. 36-39

D'autres materias

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

Langue

letton

ISBN

978-9984-48-240-8

Type

Conference; Summary; Am

Conférence

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

Sur AGRIS depuis: 2017-10-15

Format: AGRIS AP

Fournisseur de données

Cette notice bibliographique a été fournie par Fundamental Library of Latvia University of Life Sciences and Technologies