CHANGES IN PEAS DUE TO FREEZING AND STORAGE

被引：3

作者：

FORNI, E

CRIVELLI, G

POLESELLO, A

GHEZZI, M

机构：

[1] Istituto Sperimentale per la Valorizzazione Tecnologica dei Prodotti Agricoli, Milan, 20133

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1991年 / 15卷 / 06期

关键词：

D O I：

10.1111/j.1745-4549.1991.tb00182.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The evaluation of the suitability of 9 new lines and 1 cultivar of peas for IQF (Individual Quick Freezing) is reported. Dry matter, pH, acidity, sugars, alcohol insoluble solids (A.I.S.), pectic substances, chlorophylls, pheophytins, objective measurements of firmness and color and organoleptic evaluation were carried out on fresh and frozen peas after processing and after storing at - 20C for 6 months. The analysis pointed out that blanching and freezing caused losses mainly of dry matter, acidity and sugar content. Only a small pheophytinization of chlorophylls took place so the color was stable, as confirmed by the objective measurements and by organoleptic evaluations. After 6 months of storage at - 20C only small changes in the chemical composition were observed. The organoleptic characteristics of color, flavor, texture and appearance were acceptable both after freezing and after cold storage of six months. Only the skin perceptibility was evaluated as slightly sufficient. The behavior of the cultivar was very similar during processing and cold storage.

引用

页码：379 / 389

页数：11

共 20 条

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