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Effects of the temperature on the quality of stored black gram sprouts (Phaseolus mungo L.).
Author(s) : HATAE K., TOMINAGA N., TSUKAMOTO J., KONISHI A., SHIMADA A.
Summary
Black gram sprouts packed in laminated pouches (205 grams each) were purchased from a retail market and stored at 4, 20 or 30 deg C for 9, 4 or 3 days, respectively. During storage, the relative humidity in each pouch was 80-100%. The CO2 concentration in the pouches was almost constant at 15% with 4 deg C storage. A weight reduction caused by drip loss was observed. The number of aerobic bacteria measured by the most-probable-number method increased during storage, but was still below 100 millions cells/gram in the worst case. The total vitamin C content measured by high-performance liquid chromatography was greatly affected by the storage temperature. A sensory evaluation panel judged the sprouts by odor, appearance and finger touch to be edible after as long as 8.7 days storage at 4 deg C, 1.9 days at 20 deg C and 0.8 days at 30 deg C.
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Details
- Original title: Effects of the temperature on the quality of stored black gram sprouts (Phaseolus mungo L.).
- Record ID : 1996-1013
- Languages: English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Publication date: 1995/08/20
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Vegetables - Keywords: Vitamin C; Prepared food; Japan; Microbiology; Temperature; Bean; Ready to use; Weight loss; Shoot; Vegetable; Hygrometry; Cold storage; Packaging; CO2
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