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 language | English |
---|---|
Pages (from-to) | 884-894 |
Journal | Journal of Food Science |
Volume | 67 |
Issue number | 2 |
DOIs | |
Publication status | Published - 2002 |
MoE publication type | A1 Journal article-refereed |
Keywords
- CaCl2
- pretreatment
- jam
- structure
- sensory quality