Comparison of the quality of sous-vide and conventionally processed carrots

Abstract

 The quality of "sous-vide" and conventionally processed carrots was evaluated by sensory analysis. Furthermore, changes in colour, odour, taste and texture of the "sous-vide" products during storage over 21 days at 2  °C were determined with instrumentation. According to the panel's evaluation, the sensory quality of the "sous-vide" processed carrots remained almost constant over the storage period. However, the shear force values indicated a strengthening of the texture. The colour changed from typical orange to red-orange. A slight decrease of the flavour and aroma intensity was recorded by the panel, which was confirmed by the data gained with the Electronic nose and the AromaScan. The sous-vide processed products were always preferred and therefore obtained a higher valuation even at the end of storage. In contrast to the conventionally processed carrots, only a slight reduction in the content of sucrose, fructose and glucose was determined for the sous-vide product.