<abstract xmlns="http://www.w3.org/1999/xhtml">The aim of this study was to determine the effect of sous vide packaging on the shelf life of maple pea (<italic>Pisum sativum</italic> var. <italic>arvense</italic> L.) spread. Pea spreads were made of ground re-hydrated cooked maple peas ‘Bruno’ (<italic>Pisum sativum</italic> var. <italic>arvense</italic> L.), to which salt, citric acid, oil, and spices were added. Pea spread was stored in polyamide/polyethylene (PA/PE) film pouches, packaged in vacuum and hermetically sealed. Pea spread pouches were heat treated in a water bath, then rapidly cooled in ice-water and stored at 4.0 ± 0.5 °C. Sous vide was applied in three different heat regimens +(65.0; 80.0 and 100.0) ± 0.5 °C with cooking times 5, 10, 15, 20, 25, and 30 min at a constant temperature. Total plate count was determined according to ISO 4833-1:2014 on Plate Count Agar and <italic>Enterobacteriaceae</italic> determination was performed in accordance with ISO 21528-2:2004 on Violet Red Bile Glucose Agar. Total plate count in pea spread without thermal treatment was 3.41 log10 CFU g−1, in all sous vide packaged pea spread samples microbial contamination was significantly lower (p &lt; 0.05). <italic>Enterobacteriaceae</italic> were not detected in any samples. It is possible to extend the shelf life of <italic>sous vide</italic> maple pea spread up to 14 weeks when stored at 4.0 ± 0.5 °C.</abstract>

The aim of this study was to determine the effect of sous vide packaging on the shelf life of maple pea (Pisum sativum var. arvense L.) spread. Pea spreads were made of ground re-hydrated cooked maple peas ‘Bruno’ (Pisum sativum var. arvense L.), to which salt, citric acid, oil, and spices were added. Pea spread was stored in polyamide/polyethylene (PA/PE) film pouches, packaged in vacuum and hermetically sealed. Pea spread pouches were heat treated in a water bath, then rapidly cooled in ice-water and stored at 4.0 ± 0.5 °C. Sous vide was applied in three different heat regimens +(65.0; 80.0 and 100.0) ± 0.5 °C with cooking times 5, 10, 15, 20, 25, and 30 min at a constant temperature. Total plate count was determined according to ISO 4833-1:2014 on Plate Count Agar and Enterobacteriaceae determination was performed in accordance with ISO 21528-2:2004 on Violet Red Bile Glucose Agar. Total plate count in pea spread without thermal treatment was 3.41 log10 CFU g−1, in all sous vide packaged pea spread samples microbial contamination was significantly lower (p < 0.05). Enterobacteriaceae were not detected in any samples. It is possible to extend the shelf life of sous vide maple pea spread up to 14 weeks when stored at 4.0 ± 0.5 °C.

Shelf Life Extension of Maple pea (<italic>Pisum sativum</italic> var. <italic>arvense</italic> L.) Spread Using <italic>Sous Vide</italic>

Faculty of Food Technology, Latvia University of Agriculture, Rīgas iela 22, Jelgava, LV-3001,

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Shelf Life Extension of Maple pea ( var.  L.) Spread Using 

The aim of this study was to determine the effect of sous vide packaging on the shelf life of maple pea (Pisum sativum var. arvense L.) spread. Pea spreads...

Shelf Life Extension of Maple pea (Pisum sativum var. arvense L.) Spread Using Sous Vide

Online veröffentlicht: 01. März 2017

Seitenbereich: 393 - 399

Eingereicht: 01. Sept. 2015

DOI: https://doi.org/10.1515/prolas-2016-0056

Schlüsselwörter
maple pea, var. L., shelf life, microbial contamination

© 2016 Asnate Ķirse et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Shelf Life Extension of Maple pea (Pisum sativum var. arvense L.) Spread Using Sous Vide

Online veröffentlicht: 01. März 2017

Seitenbereich: 393 - 399

Eingereicht: 01. Sept. 2015

DOI: https://doi.org/10.1515/prolas-2016-0056

Schlüsselwörtermaple pea, var. L., shelf life, microbial contamination

© 2016 Asnate Ķirse et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
maple pea, var. L., shelf life, microbial contamination