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QUALITY CONTROL STANDARDS FOR COOKED FROZEN GREEN BEANS HELD ON A STEAM TABLE FOR VARYING HOLDING TIMES
Author(s) -
BRENNER ANNA M.,
HITCHCOCK MARY J.,
LANE R. H.,
GOERTZ GRAYCE E.,
CAMPBELL M.,
COLLINS J. L.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb15234.x
Subject(s) - steaming , mathematics , wavelength , food science , work (physics) , zoology , statistics , chemistry , materials science , biology , engineering , optoelectronics , mechanical engineering
Two varieties of whole green beans, prepared by steaming, were held on a steam table (>60°C) with portions removed at 10‐min intervals up to 60 min. Dominant wavelengths and Instron measurements for force, shear peak area and work were determined for the seven holding periods. Varieties were inherently different in color (P < 0.01). Holding time affected dominant wavelength (P < 0.01), Munsell color (P < 0.01), force (P < 0.05) and work (P < 0.05). Texture, color and overall acceptability were evaluated by a trained sensory panel. A consumer panel also evaluated overall acceptability. Orthogonal comparisons of sensory and objective evaluations for dominant wavelengths, force and work were linear. Acceptability scores were highest at 30‐min heated holding time. Statistical analysis indicated that objective quality control standards could be defined by a range of Munsell colors or dominant wavelengths and/or force and work measurements obtained at optimum holding periods.