TY - JOUR

T1 - Comparison of the quality of sous-vide and conventionally processed carrots

AU - Werlein, Hans Dieter

PY - 1998/10

Y1 - 1998/10

N2 - The quality of "sous-vide" and conventionally processed carrots was evaluated by sensory analysis. Furthermore, changes in colour, odour, taste and texture of the "sous-vide" products during storage over 21 days at 2°C were determined with instrumentation. According to the panel's evaluation, the sensory quality of the "sous-vide" processed carrots remained almost constant over the storage period. However, the shear force values indicated a strengthening of the texture. The colour changed from typical orange to red-orange. A slight decrease of the flavour and aroma intensity was recorded by the panel, which was confirmed by the data gained with the Electronic nose and the AromaScan. The sous-vide processed products were always preferred and therefore obtained a higher valuation even at the end of storage. In contrast to the conventionally processed carrots, only a slight reduction in the content of sucrose, fructose and glucose was determined for the sous-vide product.

AB - The quality of "sous-vide" and conventionally processed carrots was evaluated by sensory analysis. Furthermore, changes in colour, odour, taste and texture of the "sous-vide" products during storage over 21 days at 2°C were determined with instrumentation. According to the panel's evaluation, the sensory quality of the "sous-vide" processed carrots remained almost constant over the storage period. However, the shear force values indicated a strengthening of the texture. The colour changed from typical orange to red-orange. A slight decrease of the flavour and aroma intensity was recorded by the panel, which was confirmed by the data gained with the Electronic nose and the AromaScan. The sous-vide processed products were always preferred and therefore obtained a higher valuation even at the end of storage. In contrast to the conventionally processed carrots, only a slight reduction in the content of sucrose, fructose and glucose was determined for the sous-vide product.

KW - Carrots

KW - Electronic nose

KW - Sensory quality

KW - Sous-vide

UR - http://www.scopus.com/inward/record.url?scp=0004844196&partnerID=8YFLogxK

U2 - 10.1007/s002170050338

DO - 10.1007/s002170050338

M3 - Article

AN - SCOPUS:0004844196

VL - 207

SP - 311

EP - 315

JO - Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

JF - Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

SN - 0044-3026

IS - 4

ER -