Scientific journal

57 2018

Journal of Food and Nutrition Research
Summary No. 4 / 2018

Martínez, S. – Álvarez-Valado, A. – Carballo, J. – Falqué, E.
Changes in nutritional and sensory characteristics of canned turnips: Effect of salt
Journal of Food and Nutrition Research, 57, 2018, No. 4, s. 408-418

Sidonia Martínez, Department of Food Technology, Faculty of Sciences, University of Vigo, As Lagoas S/N, 32004 Ourense, Spain. Tel.: +34-988-387080, fax: +34-988-387001, email: sidonia@uvigo.es

Received 17 January 2018; 1st revised 6 July 2018; accepted 19 July 2018; published online 19 November 2018

Summary: Canned turnip greens were elaborated industrially using water without added salt and water with different levels of NaCl (0.5 %, 1 % and 2 %) as brine, and a mixture (1 : 1) of NaCl-KCl or NaCl-MgCl2 were considered as a tool of reducing sodium. Colour, nutritional quality and consumer acceptability were analysed monthly for 3 months. Significant losses in moisture content, total soluble solids, pH, antioxidant activity, ascorbic acid, total chlorophyll as well as chlorophyll a and b were detected, but titratable acidity increased. Colour was affected by the loss of lightness and greenness, and the increase in yellowness. Consumers evaluated the overall acceptability and the intensities of 15 sensory characteristics of the six types of canned turnips. The results showed that NaCl (2 %) improved flavour, appearance, odour, colour and texture, preserving organoleptic characteristics better than when no salt was added, or when NaCl (0.5 % or 1 %) or other salts were employed. Partial replacement by KCl or MgCl2 showed the worst punctuations, due to the high scores in texture parameters, such as hardness, fibrosity, astringency or adhesiveness, and in bitter and metallic tastes.

Keywords: turnip green; canning; salt; storage-time; quality

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