Effects of calcium chloride-based prefreezing treatments on the quality factors of strawberry jams

Marjaana Suutarinen (Corresponding Author), Kaisu Honkapää, Raija-Liisa Heiniö, Karin Autio, Annikka Mustranta, Sirpa Karppinen, Tuomo Kiutamo, Helena Liukkonen-Lilja, Mirja Mokkila

Research output: Contribution to journalArticleScientificpeer-review

26 Citations (Scopus)

Abstract

Vitamin C contents of pretreated strawberries did not change during 2 mo of freezing, but after jam cooking and storage, the vitamin C contents of all the studied jams decreased dramatically. Jams made from strawberries treated with CaCl2 and PME in a vacuum had the highest firmness compared to the reference or other pretreated jam strawberries (p < 0.05). According to sensory evaluation of the jams, different prefreezing treatments were shown to have a significant influence on the sensory attributes evaluated (p < 0.001), the only exception being the redness of color after 4 mo storage.
Original languageEnglish
Pages (from-to)884-894
JournalJournal of Food Science
Volume67
Issue number2
DOIs
Publication statusPublished - 2002
MoE publication typeA1 Journal article-refereed

Fingerprint

Fragaria
Calcium Chloride
jams
calcium chloride
strawberries
Ascorbic Acid
Cooking
Vacuum
Freezing
ascorbic acid
Color
sensory evaluation
firmness
sensory properties
cooking
freezing
color

Keywords

  • CaCl2
  • pretreatment
  • jam
  • structure
  • sensory quality

Cite this

Suutarinen, Marjaana ; Honkapää, Kaisu ; Heiniö, Raija-Liisa ; Autio, Karin ; Mustranta, Annikka ; Karppinen, Sirpa ; Kiutamo, Tuomo ; Liukkonen-Lilja, Helena ; Mokkila, Mirja. / Effects of calcium chloride-based prefreezing treatments on the quality factors of strawberry jams. In: Journal of Food Science. 2002 ; Vol. 67, No. 2. pp. 884-894.
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abstract = "Vitamin C contents of pretreated strawberries did not change during 2 mo of freezing, but after jam cooking and storage, the vitamin C contents of all the studied jams decreased dramatically. Jams made from strawberries treated with CaCl2 and PME in a vacuum had the highest firmness compared to the reference or other pretreated jam strawberries (p < 0.05). According to sensory evaluation of the jams, different prefreezing treatments were shown to have a significant influence on the sensory attributes evaluated (p < 0.001), the only exception being the redness of color after 4 mo storage.",
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Suutarinen, M, Honkapää, K, Heiniö, R-L, Autio, K, Mustranta, A, Karppinen, S, Kiutamo, T, Liukkonen-Lilja, H & Mokkila, M 2002, 'Effects of calcium chloride-based prefreezing treatments on the quality factors of strawberry jams', Journal of Food Science, vol. 67, no. 2, pp. 884-894. https://doi.org/10.1111/j.1365-2621.2002.tb10694.x

Effects of calcium chloride-based prefreezing treatments on the quality factors of strawberry jams. / Suutarinen, Marjaana (Corresponding Author); Honkapää, Kaisu; Heiniö, Raija-Liisa; Autio, Karin; Mustranta, Annikka; Karppinen, Sirpa; Kiutamo, Tuomo; Liukkonen-Lilja, Helena; Mokkila, Mirja.

In: Journal of Food Science, Vol. 67, No. 2, 2002, p. 884-894.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - Effects of calcium chloride-based prefreezing treatments on the quality factors of strawberry jams

AU - Suutarinen, Marjaana

AU - Honkapää, Kaisu

AU - Heiniö, Raija-Liisa

AU - Autio, Karin

AU - Mustranta, Annikka

AU - Karppinen, Sirpa

AU - Kiutamo, Tuomo

AU - Liukkonen-Lilja, Helena

AU - Mokkila, Mirja

PY - 2002

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N2 - Vitamin C contents of pretreated strawberries did not change during 2 mo of freezing, but after jam cooking and storage, the vitamin C contents of all the studied jams decreased dramatically. Jams made from strawberries treated with CaCl2 and PME in a vacuum had the highest firmness compared to the reference or other pretreated jam strawberries (p < 0.05). According to sensory evaluation of the jams, different prefreezing treatments were shown to have a significant influence on the sensory attributes evaluated (p < 0.001), the only exception being the redness of color after 4 mo storage.

AB - Vitamin C contents of pretreated strawberries did not change during 2 mo of freezing, but after jam cooking and storage, the vitamin C contents of all the studied jams decreased dramatically. Jams made from strawberries treated with CaCl2 and PME in a vacuum had the highest firmness compared to the reference or other pretreated jam strawberries (p < 0.05). According to sensory evaluation of the jams, different prefreezing treatments were shown to have a significant influence on the sensory attributes evaluated (p < 0.001), the only exception being the redness of color after 4 mo storage.

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KW - pretreatment

KW - jam

KW - structure

KW - sensory quality

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