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CHANGES IN NITRATE AND NITRITE CONTENTS OF FROZEN BRUSSELS SPROUTS DURING STORAGE.

LES CHANGEMENTS DU CONTENU EN NITRATES ET EN NITRITES PENDANT L'ENTREPOSAGE DES CHOUX DE BRUXELLES CONGELES.

Author(s) : NIEDZIELSKI Z., MOKROSINSKA K.

Type of article: Article

Summary

A STUDY IS MADE OF THE CHANGES IN NITRATE AND NITRITE CONTENTS IN BRUSSELS SPROUTS, VARIETY < VALIANT >, BOTH BLANCHED AND UNBLANCHED, AND FROZEN IN A TRADITIONAL WAY. THE RESULTS HAVE SHOWN THAT THE BLANCHING PROCESS HAS CONTRIBUTED TO A SIGNIFICANT REDUCTION OF 47.5% IN THE NITRATE CONTENT AND 60% IN THE NITRITE CONTENT. NEVERTHELESS, AT THE SAME TIME, UNDESIRABLE LOSSES OF 11.2% IN TOTAL NITROGEN WERE NO THERE WAS A SIGNIFICANT REDUCTION IN THE TOTAL NUMBER OF YEASTS AND BACTERIA (ABOUT 100 TIMES). THE QUANTITY OF NITRATES,IN THE BLANCHED PRODUCT SLOWLY DECREASED BUT AT THE SAME TIME THE QUANTITY OF NITRITES INCREASED. THE BRUSSELS SPROUTS, WHICH WERE FROZEN WITHOUT BLANCHING, WERE REJECTED AFTER 17 WEEKS FOR POOR ORGANOLEPTIC QUALITY.

Details

  • Original title: LES CHANGEMENTS DU CONTENU EN NITRATES ET EN NITRITES PENDANT L'ENTREPOSAGE DES CHOUX DE BRUXELLES CONGELES.
  • Record ID : 1989-2309
  • Languages: French
  • Source: Ind. aliment. agric. - vol. 105 - n. 12
  • Publication date: 1988/12
  • Document available for consultation in the library of the IIR headquarters only.

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