Quality Control of Canned Peas

• Main Authors: Lucica Nistor, Camelia Hodoşan, Gratziela Bahaciu, Daniela Ianiţchi, Marius Maftei, Florenţa Vilău, Ioana Duşescu
• Format: Article
• Language: English
• Published: Agroprint Timisoara 2010-05-01
• Series: Scientific Papers Animal Science and Biotechnologies
• Subjects: organoleptic; keeping and microbiological
• Online Access: http://spasb.ro/index.php/spasb/article/view/807

Vegetables are food of vegetable origin which has an important place in human nutrition because of their complex chemical composition. With the discovery of causes that cause alteration of food (the vital action of microorganisms), the problem of food conservation began to be substantiated in terms scientific, in that way that the present conservation means not only to avoid microbial spoilage of food, but also keeping most of the nutritional and organoleptic properties of the product under conservation. The paper is structured in six chapters that have followed all the stages of pea to preserve the finished product-peas canned, and changes occurring in the process of preservation by analyzing four different kinds of peas. In this paper work is has been showed fat content determination, determination of sodium chloride and microbiological control of canned peas.