Res. Agr. Eng., 2022, 68(2):108-111 | DOI: 10.17221/84/2021-RAE

Sensory evaluation test of electroporated carrotsShort Communication

Pavel Kouřím ORCID...*,1, Lenka Kouřimská ORCID...2, Izabela Kovaříková2, Jiří Blahovec ORCID...1
1 Department of Physics, Faculty of Engineering, Czech University of Life Science Prague, Prague, Czech Republic
2 Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Science Prague, Prague, Czech Republic

Two types of samples were prepared from fresh carrot roots. The first type represented samples of untreated carrots. The second type was treated with a pulsed electric field. Nine specific sensory properties characterising the carrot root tissue were evaluated by means of a sensory profile method to determine the differences between the untreated and treated carrot samples. For the resilience and elasticity, which were evaluated by the fingers, and the juiciness, which was evaluated in the mouth, significant differences were found between the two types of samples.

Keywords: electroporation; non-thermal method of preparation; PEF; tasting; vegetable

Published: February 15, 2022  Show citation

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Kouřím P, Kouřimská L, Kovaříková I, Blahovec J. Sensory evaluation test of electroporated carrots. Res. Agr. Eng. 2022;68(2):108-111. doi: 10.17221/84/2021-RAE.
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    References

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