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Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis

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Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis

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dc.contributor.author Iborra Bernad, María del Consuelo es_ES
dc.contributor.author Tarrega, A. es_ES
dc.contributor.author García Segovia, Purificación es_ES
dc.contributor.author Martínez Monzó, Javier es_ES
dc.date.accessioned 2014-11-10T08:15:21Z
dc.date.available 2014-11-10T08:15:21Z
dc.date.issued 2014-02
dc.identifier.issn 1936-9751
dc.identifier.uri http://hdl.handle.net/10251/43995
dc.description.abstract The purpose of this work was to compare carrots with similar firmness cooked by traditional cooking and two vacuum treatments: sous-vide (SV) and cook-vide (CV). As a first step, consumers determined the preferred level of firmness for carrots cooked by traditional cooking (boiling). This level corresponded to instrumental firmness of 2.8 N in phloem tissue and 4.1 N in xylem tissue. Response surface methodology (RSM) established the pairing conditions of time (22 to 78 min) and temperature (78 to 92 °C) to study the effect of both factors on the firmness of carrots with sous-vide and cook-vide treatments. In both treatments, the instrumental firmness of phloem and xylem samples was measured and modeled. No significant differences were found in firmness values between phloem and xylem tissue of samples cooked by vacuum treatments (CVand SV). For CV treatment, firmness decreased linearly with time and temperature, while for SV treatment it followed a second-order model. Based on the model, conditions of time and temperature to achieve the preferred firmness (2.8 N) were selected for both treatments. Finally, consumers compared the sensory properties of carrots cooked by traditional cooking, sous-vide, and cook-vide with paired comparison tests evaluating three pairs of samples. Carrots cooked by cook-vide were considered less tasty than sous-vide and traditional cooking carrots. Carrots using traditional cooking were firmer than those obtained with SV and CV treatments. Carrots cooked by traditional and sous-vide treatments were preferred to cook-vide ones for the taste. es_ES
dc.description.sponsorship Consuelo Iborra- Bernad has received research grant from the Generalitat Valenciana. Amparo Tarrega was financially supported by the Juan de la Cierva program. Purificacion Garcia-Segovia declares that she has no conflict of interest. Javier Martinez-Monzo declares that he has no conflict of interest. This article does not contain any studies with human or animal subjects. en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation Generalitat Valenciana es_ES
dc.relation Juan de la Cierva program es_ES
dc.relation.ispartof Food Analytical Methods es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Cooking treatments es_ES
dc.subject Sous-vide es_ES
dc.subject Cook-vide es_ES
dc.subject Response surface methodology es_ES
dc.subject Sensorial analyses es_ES
dc.subject Carrots es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s12161-013-9638-0
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Iborra Bernad, MDC.; Tarrega, A.; García Segovia, P.; Martínez Monzó, J. (2014). Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis. Food Analytical Methods. 7(2):400-408. doi:10.1007/s12161-013-9638-0 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://dx.doi.org/10.1007/s12161-013-9638-0 es_ES
dc.description.upvformatpinicio 400 es_ES
dc.description.upvformatpfin 408 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 7 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 255939
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