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Influence de plusieurs températures et durées d'entreposage sur la qualité nutritionnelle des petits pois surgelés.

The influence of different frozen storage temperature and time on nutrition quality of quick frozen green peas.

Auteurs : LIU S., ZHANG H., CAO W., et al.

Résumé

The changes of four nutrients including vitamin C, chlorophyll, reducing sugar and protein, and one enzyme (catalase) activity of quick frozen green peas during the frozen storage at -6, -12 and -18°C for 13, 23, 33, and 43 days were determined respectively. The results showed that the contents of vitamin C and reducing sugar in quick frozen green peas decreased gradually at three frozen storage temperature during frozen storage. The higher the temperature and the longer the time kept, the more the vitamin C and reducing sugar lost. The chlorophyll content of quick frozen green peas almost unchanged at -12 and -18°C. The chlorophyll content decreased in the earlier stage and then accumulated at -6°C. The protein content of quick frozen green peas increased in the earlier stage and then decreased during frozen storage. The catalase activity of green peas lost about 90% after the blanching treatment and then did not change obviously during the whole frozen storage.

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Format PDF

Pages : ICR07-D1-640

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    20 €

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Détails

  • Titre original : The influence of different frozen storage temperature and time on nutrition quality of quick frozen green peas.
  • Identifiant de la fiche : 2008-0739
  • Langues : Anglais
  • Source : ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Date d'édition : 21/08/2007

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