Effect of time and temperature conditions of storage on the quality of canned poppy seed paste
2008
Korus, A. | Kmiecik, W. | Lisiewska, Z.,Uniwersytet Rolniczy, Krakow (Poland). Katedra Surowcow i Przetworstwa Owocowo-Warzywnego
The objective of the study was to determine the effect of time (12 months at three-month intervals) and the temperature of storage (2-4 deg C and 18-20 deg C) on the content of canned poppy seed processed using sorbic acid. The sensory quality of processed material was also assessed. The strongest effect of the one-year storage period was found in the decreased level of total acids and sorbic. The higher decreases were noted in the products stored et a cold-store temperature. The time and temperature of storage did not decrease the microbiological quality of the product assessed. The sensory analysis of poppy seed paste directly after processing was at a level of 4.9 points and did not change after the one-year storage at cold-store temperature
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