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Alterations of analytical quality indicators and their correlation with main sensory attributes of deep-frozen green beans.

Author(s) : BERGER M., KÜCHLER T., MAASSEN A., BUSCH STOCKFISCH M., STEINHART H.

Summary

Some important analytical parameters of green beans were determined, which change significantly during deep-frozen storage and positive-temperature storage at 4 °C or 20 °C. These parameters were then correlated with characteristic sensory attributes of raw and defined cooked green beans. The total ascorbic acid content was reduced by up to 80 % after 7 days at 20 °C but only by 17 to 32% after 12 months of storage at –25 °C. Furthermore, the ascorbic acid content was found to be a good indicator for the storage life of green beans and was also correlated with the sensory attributes “juicy texture” and “sweet taste”. The losses in total content of the flavonoids quercetin and kaempferol (as the antioxidative capacity) are up to 28 % or 13 % for storage temperatures of 4/20 °C and –18/–25 °C, respectively, while the derived correlation is different from the relationship for vitamin C.

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  • Original title: Alterations of analytical quality indicators and their correlation with main sensory attributes of deep-frozen green beans.
  • Record ID : 30028271
  • Languages: English
  • Source: EUROFREEZE: Individual Quick Freezing of Foods - Workshop Proceedings, Sofia, Bulgaria, January 13-15, 2005.
  • Publication date: 2005/01

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