Influence of temperature abuses on the quality of frozen broad beans

• Autor(es): Martins, R. C. ; Despré, B. ; Molinari, A. F. ; Silva, C. L. M.
• Data: 1999
• Identificador Persistente: http://hdl.handle.net/10400.14/6334
• Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
• Tipo de Documento: Artigo
• Idioma: Inglês

Descrição

The main objective of this study was to evaluate the impact of temperature abuses on the quality of frozen broad beans. Test samples suffered the application of three types of abuses, simulating the pack in the outermost corner of a pallet when placed at room temperature, defrosting in a display cabinet and home transport. Control samples were kept at -18±2°C. Several quality parameters were analysed along storage. No significant difference in acidity, pH, moisture and sugars was detected, and no regeneration of peroxidase was observed. However, a significant difference was found for colour coordinates. Sensory evaluation lead to the conclusion that there is a significant difference in terms of colour, flavour intensity and firmness, but there was no preference for any of the samples. Frozen broad beans are sensitive to temperature abuses, therefore special care must be taken to keep a constant storage temperature.