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Temperature abuses on frozen broccoli: influence on quality.
Author(s) : DESPRÉ B., MOLINARI A. F., SILVA C. L. M.
Summary
The objective of the study was to simulate temperature abuses on frozen broccoli and to evaluate their impact on product quality. The quality parameters analysed along storage, before and after temperature abuses, were acidity, pH, moisture, total and reduced sugars, colour and peroxidase. Products were also cooked and sensory evaluated by a trained panel. From the tests results, it can be concluded that frozen broccoli can suffer some temperature abuses without getting more quality lost perceived by the consumer.
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Pages: p. 522-529
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Details
- Original title: Temperature abuses on frozen broccoli: influence on quality.
- Record ID : 2001-0913
- Languages: English
- Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
- Publication date: 2000
- 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;
Vegetables - Keywords: Variation; Broccoli; Temperature; Quality; Frozen food; Vegetable
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