Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVI
Written by Nicuşor DOBREA, Mira TURTOI, Mihaela GHIDURUS
In the present study were evaluated some sensorial, physic-chemical and microbiological characteristics of frozen and canned peas, when compared with fresh peas. The sensorial analysis consisted in aspect, aroma and texture evaluation; the physic-chemical parameters analysed were: pH and water activity and the microbiological parameter was total plate count. All samples were purchased from the market, fresh peas in pod, frozen peas packed in plastic bags, in air atmosphere and canned peas packed in glass recipients, in water. Sensorial analysis was made by untrained panellists. All samples were smashed into a Stomacher before analysing from the physic-chemical and microbiological point of view. pH was determined using a INOLAB 720 WTW series pH-meter equipped with a Sen Tix Sp Spear immersion electrode and water activity was analysed using a Novasina LabMaster AW device. Total plate count was evaluated using SR ISO 4833. Results showed that fresh peas had the highest scores for aspect and texture and the most tasteful sample was canned pea. Most acid samples were those of canned peas and most basic ones were those of frozen peas. Water activity registered the highest value for frozen peas and the lowest for fresh peas. Total plate count had the lowest values for canned peas, followed by fresh and frozen peas.
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{tag}meta name="citation_title" content="Evaluating some sensorial, physic-chemical and microbiological characteristics of peas preserved by usual methods"{/tag} {tag}meta name="citation_journal_title" content="Scientific Bulletin. Series F. Biotechnologies"{/tag} {tag}meta name="citation_publication_date" content="2012"{/tag} {tag}meta name="citation_author" content="Nicuşor DOBREA" {/tag} {tag}meta name="citation_author" content=" Mira TURTOI" {/tag} {tag}meta name="citation_author" content=" Mihaela GHIDURUS" {/tag}
canning
