ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effects of freezing (still-air, air-blast, and Freon immersion freezing) and frozen storage (−5°, −10° and −15°C for 0 to 48 wk) on texture of cooked frozen peas were examined. Peas frozen by a Freon-12 immersion method with no appreciable damage to cell structure had firmer and more chewy sensory textural quality compared to those peas frozen by a slower freezing method. Sensory tenderness decreased initially and then increased with storage time to the maximum storage times of 6 wk in −5°C storage, 16 wk in −10°C storage, and 48 wk in −15°C storage. Sensory chewiness increased initially, then remained constant with storage time except in −15°C storage. Generally, the lower storage temperature resulted in less sensory chewiness. The correlation coefficients (r) between sensory and objective measurements for tenderness and chewiness were 0.76 and 0.88 (P 〈 0.05), respectively.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb08576.x
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