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

verfasst von

Hans Dieter Werlein

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.

Organisationseinheit(en)

Institut für Lebensmittelwissenschaft und Humanernährung

Typ

Artikel

Journal

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Band

207

Seiten

311-315

Anzahl der Seiten

5

ISSN

0044-3026

Publikationsdatum

10.1998

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Lebensmittelwissenschaften

Elektronische Version(en)

https://doi.org/10.1007/s002170050338 (Zugang: Geschlossen)