Share

STABILITY OF PREPARED MEALS IN RELATION TO PRESERVATION PROCESSES. ASSAYS WITH VEGETABLE STEW.

[In Spanish. / En espagnol.]

Author(s) : PINAGA F., VALLES S., CARBONELL J. V.

Type of article: Article

Summary

INITIAL QUALITY AND STORAGE STABILITY OF VEGETABLE STEW PRESERVED BY HEAT STERILIZATION, FREEZING, PASTEURIZATION-COOLING AND FREEZE-DRYING WERE STUDIED. COOLED, PASTEURIZED AND FROZEN SAMPLES SHOWED THE HIGHEST INITIAL QUALITY IN RELATION TO ANALYTICAL PARAMETERS CONSIDERED AS A WHOLE. AFTER 90 DAYS OF STORAGE, ORGANOLEPTIC SCORES OF STERILIZED SAMPLE SIGNIFICANTLY EXCEEDED THOSE OBTAINED BY THE OTHER SAMPLES, INCLUDING THE FROZEN ONE. FROM THE INITIAL EVALUATION FREEZE-DRIED SAMPLES SHOWED THE LOWEST QUALITY. THESE SAMPLES DO NOT REACH MINIMUM ORGANOLEPTIC ACCEPTATION LEVELS AND THEIR RANCIDITY INCREASES RAPIDLY IN SPITE OF THE PRESENCE OF ANTIOXIDANTS.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1982-0911
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 21 - n. 1
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing