FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Effect of time and temperature conditions of storage on the quality of canned poppy seed paste


The objective of the study was to determine the effect of time (12 months at three-month intervals) and the temperature of storage (2–4 °C and 18–20 °C) on the content of canned poppy seed paste processed using sorbic acid. The sensory quality of processed material was also assessed. In the 100 g of poppy seed paste analyzed directly after processing, the content of dry matter was 58.7 g; total sugars 30.83 g; total acids 0.31 g; and of sorbic acid 0.07 g; the pH level in the processed paste was 5.23. The strongest effect of the one-year storage period was found in the decreased level of total acids (29–32 %) and of sorbic acid (64–74 %). The higher decreases were noted in the products stored at a cold-store temperature. The time and temperature of storage did not decrease the microbiological quality of the product assessed. The sensory analysis of poppy seed paste directly after processing was at a level of 4.9 points and did not change after the one-year storage at cold-store temperature. After the storage at a room temperature, the quality was insignificantly lower.


poppy seed paste, conditions of storage, quality