Articles
EFFECT OF STORAGE TIME ON PHYSICO-CHEMICAL CHARACTERISTICS OF MENTHA PULEGIUM L. AND MENTHA CERVINA L.
Article number
826_26
Pages
193 – 200
Language
English
Abstract
In order to evaluate the potential commercial value of a traditional food sauce, a total of 40 samples (20 per plant species) of 120130 g food sauce were prepared according to a traditional Alentejo recipe, and stored in glass bottles.
Half samples were stored at room temperature (ca. 20°C), and the other half in a refrigerator (ca. 5°C). Monthly results on color (CIELab), humidity, pH and water activity of each food sauce indicated that storage temperature did not affect their quality.
Chloride amount raised along storage time on all samples stored at 5°C. Chloride amount differed between plant species, being ca. 20% for M. pulegium food sauce, and ca. 28% for M. cervina food sauce.
Results indicate that during the essayed 6-month storage period, food sauces kept their properties and may be used in food seasoning.
After 9-months storage period, the sauces were submitted to organoleptical untrained 41-persons panel evaluation.
The 2 plant species sauces were considered identical; strong positive correlations were observed between taste (r= 0.86) and global evaluation.
The pulegone content on soups with “piso” food sauce was about 0,075 mg/L, so its use is considered safe.
Half samples were stored at room temperature (ca. 20°C), and the other half in a refrigerator (ca. 5°C). Monthly results on color (CIELab), humidity, pH and water activity of each food sauce indicated that storage temperature did not affect their quality.
Chloride amount raised along storage time on all samples stored at 5°C. Chloride amount differed between plant species, being ca. 20% for M. pulegium food sauce, and ca. 28% for M. cervina food sauce.
Results indicate that during the essayed 6-month storage period, food sauces kept their properties and may be used in food seasoning.
After 9-months storage period, the sauces were submitted to organoleptical untrained 41-persons panel evaluation.
The 2 plant species sauces were considered identical; strong positive correlations were observed between taste (r= 0.86) and global evaluation.
The pulegone content on soups with “piso” food sauce was about 0,075 mg/L, so its use is considered safe.
Authors
O. Póvoa, G. Ribeiro, L. Rodrigues, P. Lobato, P. Monteiro, A. Monteiro, M. Moldão-Martins
Keywords
traditional food sauce, medicinal-aromatic plant, conservation, storage time, Alentejo-Portugal
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