The effect of storage conditions on selected quality markers of frozen vegetables

• Autorzy: Czarnowska-Kujawska M. , Urbaniak M. , Michalak J. , Gujska E.

Warianty tytułu

PL

Wplyw warunków przechowywania na wybrane wyróżniki jakości mrożonych warzyw

• Języki publikacji: EN

Abstrakty

EN

At the end of frozen food distribution chain, there is home storage including storing at refrigerator. However, not much is known how it affects frozen vegetables quality. The aim of the study was to evaluate the effect of storage conditions (2°C and 8°C from 1 to 7 days) on frozen broccoli and green beans sensory properties and vitamin C and folate content. Sensory evaluation was conducted with the use of the 5-point category scale method, while vitamins were determined with the use of HPLC technique. The results showed constant tendency in sensory quality and vitamins content decrease, the rate of which was higher at 8°C than at 2°C. The study concluded, that folate content analysis can be good chemical indicator for storage period of frozen vegetables next to vitamin C and sensory quality. However, each product requires individual assessment of its shelf-life at refrigerating temperature.

PL

Ostatnim etapem dystrybucji żywności mrożonej jest jej przechowywanie w domu, np. w lodówce. Jednak niewiele wiadomo, jaki ma ono wpływ na jakość mrożonych warzyw. Celem pracy była ocena wpływu warunków przechowywania (2°C i 8°C, od 1 do 7 dni) wybranych mrożonek warzywnych, brokułów i zielonej fasolki szparagowej, na ich właściwości sensoryczne, zawartości witaminy C i folianów. Ocenę sensoryczną przeprowadzono z wykorzystaniem 5-punktowej skali kategorii, a zawartość witamin oznaczono z wykorzystaniem techniki HPLC. Wykazano stałą tendencję obniżania się jakości sensorycznej i zawartości witamin w mrożonkach. Była ona wyższa w temperaturze 8°C niż w 2°C. Wykazano, że analiza zawartości folianów może być dobrym wskaźnikiem chemicznym okresu przechowywania mrożonych warzyw obok zawartości witaminy C i ich jakości sensorycznej. Jednak każdy produkt wymaga indywidualnej oceny okresu przydatności do spożycia podczas przechowywania w temperaturze chłodniczej.

Słowa kluczowe

EN

storage condition; quality attribute; vegetable; broccoli; sensory evaluation; vitamin C; folate; frozen vegetable

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2017
• Tom: 32
• Numer: 3
• Opis fizyczny: p.527-536,fig.,ref.

Twórcy

autor

Czarnowska-Kujawska M.

• Department of Commodity and Food Analysis, University of Warmia and Mazury in Olsztyn, Heweliusza 6, 10-724 Olsztyn, Poland

autor

Urbaniak M.

• Department of Commodity and Food Analysis, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

autor

Michalak J.

• Department of Commodity and Food Analysis, University of Warmia and Mazury in Olsztyn, Heweliusza 6, 10-724 Olsztyn, Poland

autor

Gujska E.

• Department of Commodity and Food Analysis, University of Warmia and Mazury in Olsztyn, Heweliusza 6, 10-724 Olsztyn, Poland

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