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

27 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

Keywords

  • CaCl2
  • pretreatment
  • jam
  • structure
  • sensory quality

Cite this

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, 67(2), 884-894. https://doi.org/10.1111/j.1365-2621.2002.tb10694.x