تأثیرانجماد خانگی بر ویژگی های حسی سبزیجات برگی آماده مصرف

According to increasing trend of the consumption of ready to use leafy vegetables, mainly impact of freezing on sensory attributes of the vegetables and necessity of determination of the best conditions for frozen storage of leafy vegetables, this research carried out for determination of the best frozen storage time and temperature of Allium ampeloprasum, Lepidium sativum and Stureia hortensis mixtures.

This study was done at first for storage of ready to use and comminuted leafy vegetables entitled Ghormeh Sabzi mixture in -9, -12 and -18°C as well as 120, 150 and 180 days by explorer method. At second for frying of vegetables of Ghormeh Sabzi and comparison of sensory attributes of freezed vegetables at each month by experimental method. Sensory attributes all treatments containing color, taste and acceptability were evaluated and compared statistically.

The results of freezing temperature in 3 times indicate that color in -18°C is the first rank (P≤0.05). Flavour has the first rank in -18°C in 120 and 150 days but flavour in 180 days in -12°C is the first rank without significant difference with -9°C and -18°C. Furthermore, acceptability in -18°C in 3 times is the first rank. The results of freezing time during 3 temperatures indicate that color, flavour and acceptability are not significantly different.

The research results indicate that sensory attributes of the vegetables during 180 days frozen storage is affected by freezing temperature mainly rather than freezing time.