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Gębczyński P., 2002. CONTENTS OF SELECTED NITROGENOUS SUBSTANCES IN THE FRESH AND FROZEN BRUSSELS SPROUTS. Acta Sci.Pol. Technol. Aliment. 1 (1), 27-35

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Issue 1 (1) 2002 pp. 27-35

Piotr Gębczyński

CONTENTS OF SELECTED NITROGENOUS SUBSTANCES IN THE FRESH AND FROZEN BRUSSELS SPROUTS

Abstract The aim of the present work was the comparison of total and protein nitrogen, nitrates, nitrites and dry matter in fresh and frozen Brussels sprouts. Contents of dry matter and total nitrogen decreased, and nitrates increased with increasing diameter of fresh buds while content of protein nitrogen was unchanged. After blanching the level of dry matter, total nitrogen and nitrates decreased while protein nitrogen increased. Freezing of Brussels sprouts had no effect on the analysed components but after six-month storage significant decrease of nitrates was found. There were no nitrites in the raw material and in the frozen products.
Keywords: Brussels sprouts, freezing, total nitrogen, protein nitrogen, nitrates
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For citation:

MLA Gębczyński, Piotr. "CONTENTS OF SELECTED NITROGENOUS SUBSTANCES IN THE FRESH AND FROZEN BRUSSELS SPROUTS." Acta Sci.Pol. Technol. Aliment. 1.1 (2002): 27-35.
APA Gębczyński P. (2002). CONTENTS OF SELECTED NITROGENOUS SUBSTANCES IN THE FRESH AND FROZEN BRUSSELS SPROUTS. Acta Sci.Pol. Technol. Aliment. 1 (1), 27-35
ISO 690 GęBCZYńSKI, Piotr. CONTENTS OF SELECTED NITROGENOUS SUBSTANCES IN THE FRESH AND FROZEN BRUSSELS SPROUTS. Acta Sci.Pol. Technol. Aliment., 2002, 1.1: 27-35.