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CHANGES IN TEXTURE OF GREEN PEAS DURING FREEZING AND FROZEN STORAGE.

Author(s) : HUNG Y. C., THOMPSON D. R.

Type of article: Article

Summary

THE EFFECTS OF FREEZING (STILL-AIR, AIR-BLAST, AND R12 IMMERSION FREEZING) AND FROZEN STORAGE: 268, 263 AND 258 K (-5, -10 AND -15 DEG C), FOR 0 TO 48 WEEKS, ON TEXTURE OF COOKED PEAS WERE EXAMINED. PEAS FROZENBY A R12 IMMERSION METHOD WITH NO APPRECIABLE DAMAGE TO CELL STRUCTURE HAD FIRMER AND MORE CHEWY SENSORY TEXTURAL QUALITY COMPARED TO THOSE FROZEN BY A SLOWER FREEZING METHOD. SENSORY TENDERNESS DECREASED INITIALLY AND THEN INCREASED WITH STORAGE TIME TO THE MAXIMUM STORAGE TIMES OF 6 WEEKS IN 268 K STORAGE, 16 WEEKS IN 263 K STORAGE, AND 48 WEEKS IN 258 K STORAGE. SENSORY CHEWINESS INCREASED INITIALLY, THEN REMAINED CONSTANT WITH STORAGE TIME EXCEPT IN 258 K STORAGE. GENERALLY, THE LOWER STORAGE TEMPERATURE RESULTED IN LESS SENSORY CHEWINESS.

Details

  • Original title: CHANGES IN TEXTURE OF GREEN PEAS DURING FREEZING AND FROZEN STORAGE.
  • Record ID : 1989-2311
  • Languages: English
  • Publication date: 1989
  • Source: Source: J. Food Sci.
    vol. 54; n. 1; 1989.01-02; 96-101; 3 fig.; 4 tabl.; 31 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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