Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Jaworska G. , Kmiecik W. , Maciejaszek I. 2001. COMPARISON OF THE QUALITY OF sCANNED SPINACH (SPINACIA OLERACEA L.) AND NEW ZEALAND SPINACH (TETRAGONIA EXPANSA MURR.), EJPAU 4(2), #04.
Available Online: http://www.ejpau.media.pl/volume4/issue2/food/abs-04.html

ABSTRACT

The technological process of producing canned products brought about a decrease in the level of analysed discriminants by 1-63%, nitrites in New Zealand spinach being excepted. The greatest losses were recorded in the content of total acids and vitamin C and in the case of New Zealand spinach also of chlorophylls. During one-year storage of the two products an increase in the content of nitrites of 44-66% and a fall in the level of nitrates of 8-11% were noted. In spinach the content of chlorophylls was reduced 51% and in New Zealand spinach that of total acids and vitamin C 12-37%. After one-year storage the preserves of New Zealand spinach compared with those of spinach contained 35% less dry weight, 4-6% less nitrates and nitrites, 20-50% less starch, dietary fibre, total nitrogen, ash and total acids, 55% less chlorophylls, and 69% vitamin C. Both products showed good organoleptic quality.

Key words: spinach, New Zealand spinach, canning, nutritive value, sensory analysis.

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