Articles
VOLATILE CONSTITUENTS AND SENSORY QUALITY OF COOKED BROCCOLI FLORETS AFTER AEROBIC AND ANAEROBIC STORAGE
Article number
343_25
Pages
105 – 111
Language
Abstract
Broccoli florets (Brassica oleracea var.
Italica cv.
Marathon) were stored 4 days at 10C in containers with air flow (20.5% O2 and <0.5% CO2), restricted air flow (down to 17.2% O2 and up to 3.7% CO2), no flow (down to 1.3% O2 and up to 30% CO2) and N2 flow (<0.01% O2 and <0.25% CO2). Green color was retained under N2 and no flow, but these same conditions led to increased sour and sulfurous odors of the fresh product.
The relative concentration of ethanol, 3-hydroxy-2-butanone and 2,3-butanediol increased and C5-C7 aldehydes and alcohols decreased in the cooked broccoli which was stored fresh under N2 or no flow conditions as compared to fresh samples and samples stored under air or restricted air flow.
Sensory analysis of cooked broccoli by trained panelists indicated preference for the freshly harvested and air-stored broccoli and this was associated with a high score for green peapod, hay, and cauliflower and a low score for sour and smoked cheese descriptors.
Samples stored under no flow conditions showed the opposite results for these same descriptors.
The descriptor mustard did not change under the storage conditions studied.
Italica cv.
Marathon) were stored 4 days at 10C in containers with air flow (20.5% O2 and <0.5% CO2), restricted air flow (down to 17.2% O2 and up to 3.7% CO2), no flow (down to 1.3% O2 and up to 30% CO2) and N2 flow (<0.01% O2 and <0.25% CO2). Green color was retained under N2 and no flow, but these same conditions led to increased sour and sulfurous odors of the fresh product.
The relative concentration of ethanol, 3-hydroxy-2-butanone and 2,3-butanediol increased and C5-C7 aldehydes and alcohols decreased in the cooked broccoli which was stored fresh under N2 or no flow conditions as compared to fresh samples and samples stored under air or restricted air flow.
Sensory analysis of cooked broccoli by trained panelists indicated preference for the freshly harvested and air-stored broccoli and this was associated with a high score for green peapod, hay, and cauliflower and a low score for sour and smoked cheese descriptors.
Samples stored under no flow conditions showed the opposite results for these same descriptors.
The descriptor mustard did not change under the storage conditions studied.
Publication
Authors
M. Hansen, C.E. Olsen, L. Poll, M.I. Cantwell
Keywords
Online Articles (90)