Influence of the glass transition and storage temperature of frozen peas on the loss of quality attributes

Lim, M. H.; Wu, Hongbing; Breckell, Michael; Birch, John

doi:10.1111/j.1365-2621.2005.01096.x

Cited by 19 publications

(11 citation statements)

References 11 publications

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“…Frozen peas should be stored at temperatures lower than the Tg. The glass transition temperature of frozen green peas was investigated by Lim et al (2006) and found to be -20 °C for old peas (with a TR of 141) and -26 °C for younger peas (with a TR of 99). The older peas most likely have a higher Tg than the younger peas because they have less juice quantity and are hence more stable at higher freeze temperatures.…”

Section: Temperature Abuse and Storagementioning

confidence: 99%

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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BACKGROUND The acceptability of frozen green peas depends on their sensory quality. There is a need to relate physico‐chemical parameters to sensory quality. In this research, six brands of frozen green peas representing product sold for retail and caterer's markets were purchased and subjected to descriptive sensory evaluation and physico‐chemical analyses (including dry matter content, alcohol insoluble solids content, starch content, °Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour measurements) to assess and explain product quality. RESULTS The sensory quality of frozen green peas, particularly texture properties, were well explained using physico‐chemical methods of analysis notably alcohol insoluble solids, starch content, hardness and °Brix. Generally, retail class peas were of superior sensory quality to caterer's class peas although one caterer's brand was comparable to the retail brands. Retail class peas were sweeter, smaller, greener, more moist and more tender than the caterer's peas. Retail class peas also had higher °Brix, a*, hue and chroma values; lower starch, alcohol insoluble solids, dry matter content and hardness measured. CONCLUSIONS The sensory quality of frozen green peas can be partially predicted by measuring physico‐chemical parameters particularly °Brix and to a lesser extent hardness by texture analyser, alcohol insoluble solids, dry matter and starch content. © 2013 Society of Chemical Industry

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Section: Temperature Abuse and Storagementioning

confidence: 99%

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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“…As the storage temperature is increased above the glass transition temperature, the amount of unfrozen water mobilizing solutes in the viscous matrix increases. Hence, the increase in mobility of solutes permits enzymic and oxidation reactions to continue, which increases degradation in the product during frozen storage (Lim et al 2006).…”

Section: Storage Stabilitymentioning

confidence: 99%

Evaluation of sensory acceptability and storage stability of frozen carrot based dessert

2011

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In the present study a recipe for frozen carrot based dessert (carrot halwa) was standardized on the basis of sensory characteristics such as appearance, odor, texture, taste and overall acceptability (OAA). The product was developed without addition of pure ghee to improve the storage stability under frozen conditions (-20 °C). Sensory properties of the developed product (OAA score = 8.60) were found to be equally good as compared to the conventional carrot halwa (OAA score = 8.75) which was prepared using pure ghee. From the physico-chemical analysis the developed product was found to have lower amount of fat (ca. 12%) than the conventional one. During the frozen storage, microbial growth in the product was found to be non-significant (P > 0.05). The free fatty acid content, peroxide value and thiobarbituric acid content increased during frozen storage of 15 months. But the increase was insignificant. Loss in total carotenoids content of the product was found to be 60.5% from initial value at the end of 15 months frozen storage.

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“…This temperature depends on vegetables type, e.g. it is around À26 and À20°C for young and old peas, respectively (Lim et al, 2006), and À32°C for pumpkin (Gonçalves et al, 2007a). The glass transition temperature is a time dependent change on the physical state.…”

Section: Introductionmentioning

confidence: 99%

Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions

Gonçalves¹,

Pinheiro²,

Abreu³

et al. 2011

Journal of Food Engineering

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a b s t r a c tThe effects of freezing process and frozen storage at isothermal (À7, À15 and À25°C) and non-isothermal (accelerated life testing with step-stress methodology; temperature range from À30 to À5°C) conditions on pumpkin quality were investigated. Storage temperature conditions were selected to embrace the limits practiced in the cold chain. Quality changes, such as texture, colour CIE Lab and vitamin C (ascorbic acid) content, were evaluated for both frozen storage regimes. The freezing process (that included a pre-blanching step) and subsequent frozen storage had significant impacts on all quality parameters analysed.A fractional conversion kinetic model was adequate in colour, texture and vitamin C data fits. The storage temperature effect was successfully described by the Arrhenius law.This study shows that non-isothermal frozen storage has a marked effect on pumpkin quality.

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Influence of the glass transition and storage temperature of frozen peas on the loss of quality attributes

Cited by 19 publications

References 11 publications

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

Evaluation of sensory acceptability and storage stability of frozen carrot based dessert

Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions

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