Details
| Original language | English |
|---|---|
| Pages (from-to) | 311-315 |
| Number of pages | 5 |
| Journal | Zeitschrift fur Lebensmittel -Untersuchung und -Forschung |
| Volume | 207 |
| Issue number | 4 |
| Publication status | Published - Oct 1998 |
Abstract
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.
Keywords
- Carrots, Electronic nose, Sensory quality, Sous-vide
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
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In: Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 207, No. 4, 10.1998, p. 311-315.
Research output: Contribution to journal › Article › Research › peer review
}
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 -