Quality of chosen kind of frozen vegetables and their changes during storage
2006
Jozeffiova, E.(Slovenska polnohospodarska univ. v Nitre (Slovak Republic))
The aim of this research was evaluation of nutritional and sensory quality five kind of frozen vegetables (carrot, peas, beans, sweet corn, broccoli) stored 15 months at --18 deg C. The quality and their changes we investigated by selected of chemical and sensory methods. Out of the parameters which help evaluate the dynamics of quality changes during the storage dry matter, organic acids content, total sugars content, dietary fibre and vitamin C have been chosen. At the beginning of frozen storage we determined nitrates content and some heavy metals content (Pb, Cd, Hg, Cu). During 15 months of frozen storage the content of dry matter, total sugars and dietary fibre were increased slightly. The content of organic acids was very lightly decreased. After 15 month was conserved more than 84% of original content of vitamin C. Determined levels of heavy metals and nitrates were under allowed limits. Organoleptic evaluation showed good conservation quality of frozen vegetables during 15 months of storage.
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Эту запись предоставил Slovak University of Agriculture in Nitra