TY - JOUR
T1 - Frozen green beans (Phaseolus vulgaris, L.) quality profile evaluation during home storage
AU - Martins, R. C.
AU - Silva, C. L. M.
PY - 2004/10/1
Y1 - 2004/10/1
N2 - Home storage is at the end of the frozen foods distribution chain, and not much is known how it affects frozen vegetables quality. This research presents a computational evaluation of frozen green beans (Phaseolus vulgaris, L.) quality profile, in terms of ascorbic acid, starch content, chlorophylls a and b, colour (Hunter a and b co-ordinates and total colour difference) and flavour, at storage temperatures of +5, -6, -12 and -18 °C, for respectively, 1, 4, 14, and 60 days. Simulations were set to access the impact of the pre-established after sale dates of the 'star dating' system. Results demonstrate that green beans nutritional and sensory parameters are well retained at the storage temperatures of +5, -6 and -12 °C. At -18 °C, sensory parameters (e.g. colour and flavour) are well retained, but nutritional parameters, such as ascorbic acid and starch, degraded. The study concluded that the 'star dating' system is a good after sale dating system for frozen green beans for the storage temperatures of +5, -6 and -12 °C. The system fails to maintain a good balance between sensory and nutritional parameters at low storage temperatures (e.g. <-18 °C).
AB - Home storage is at the end of the frozen foods distribution chain, and not much is known how it affects frozen vegetables quality. This research presents a computational evaluation of frozen green beans (Phaseolus vulgaris, L.) quality profile, in terms of ascorbic acid, starch content, chlorophylls a and b, colour (Hunter a and b co-ordinates and total colour difference) and flavour, at storage temperatures of +5, -6, -12 and -18 °C, for respectively, 1, 4, 14, and 60 days. Simulations were set to access the impact of the pre-established after sale dates of the 'star dating' system. Results demonstrate that green beans nutritional and sensory parameters are well retained at the storage temperatures of +5, -6 and -12 °C. At -18 °C, sensory parameters (e.g. colour and flavour) are well retained, but nutritional parameters, such as ascorbic acid and starch, degraded. The study concluded that the 'star dating' system is a good after sale dating system for frozen green beans for the storage temperatures of +5, -6 and -12 °C. The system fails to maintain a good balance between sensory and nutritional parameters at low storage temperatures (e.g. <-18 °C).
KW - Frozen green beans
KW - Home storage simulation
KW - Quality retention
UR - http://www.scopus.com/inward/record.url?scp=1842842076&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2003.11.015
DO - 10.1016/j.jfoodeng.2003.11.015
M3 - Article
AN - SCOPUS:1842842076
SN - 0260-8774
VL - 64
SP - 481
EP - 488
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 4
ER -