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

    30 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

    Keywords

    • CaCl2
    • pretreatment
    • jam
    • structure
    • sensory quality

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