Comparison of the quality of sous-vide and conventionally processed carrots

authored by: Hans Dieter Werlein
Abstract: The quality of "sous-vide" and conventionally processed carrots was evaluated by sensory analysis. Furthermore, changes in colour, odour, taste and texture of the "sous-vide" products during storage over 21 days at 2°C were determined with instrumentation. According to the panel's evaluation, the sensory quality of the "sous-vide" processed carrots remained almost constant over the storage period. However, the shear force values indicated a strengthening of the texture. The colour changed from typical orange to red-orange. A slight decrease of the flavour and aroma intensity was recorded by the panel, which was confirmed by the data gained with the Electronic nose and the AromaScan. The sous-vide processed products were always preferred and therefore obtained a higher valuation even at the end of storage. In contrast to the conventionally processed carrots, only a slight reduction in the content of sucrose, fructose and glucose was determined for the sous-vide product.
Organisation(s): Institute of Food Science and Human Nutrition
Type: Article
Journal: Zeitschrift fur Lebensmittel -Untersuchung und -Forschung
Volume: 207
Pages: 311-315
No. of pages: 5
ISSN: 0044-3026
Publication date: 10.1998
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: Food Science
Electronic version(s): https://doi.org/10.1007/s002170050338 (Access: Closed)

BibTeX

@article{a2cb440f317e4e38b46891feb3d30caa,
title = "Comparison of the quality of sous-vide and conventionally processed carrots",
abstract = "The quality of {"}sous-vide{"} and conventionally processed carrots was evaluated by sensory analysis. Furthermore, changes in colour, odour, taste and texture of the {"}sous-vide{"} products during storage over 21 days at 2°C were determined with instrumentation. According to the panel's evaluation, the sensory quality of the {"}sous-vide{"} processed carrots remained almost constant over the storage period. However, the shear force values indicated a strengthening of the texture. The colour changed from typical orange to red-orange. A slight decrease of the flavour and aroma intensity was recorded by the panel, which was confirmed by the data gained with the Electronic nose and the AromaScan. The sous-vide processed products were always preferred and therefore obtained a higher valuation even at the end of storage. In contrast to the conventionally processed carrots, only a slight reduction in the content of sucrose, fructose and glucose was determined for the sous-vide product.",
keywords = "Carrots, Electronic nose, Sensory quality, Sous-vide",
author = "Werlein, {Hans Dieter}",
year = "1998",
month = oct,
doi = "10.1007/s002170050338",
language = "English",
volume = "207",
pages = "311--315",
journal = "Zeitschrift fur Lebensmittel -Untersuchung und -Forschung",
issn = "0044-3026",
publisher = "Springer Verlag",
number = "4",
}