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

Marjaana Suutarinen; Kaisu Honkapää; Raija-Liisa Heiniö; Karin Autio; Annikka Mustranta; Sirpa Karppinen; Tuomo Kiutamo; Helena Liukkonen-Lilja; Mirja Mokkila

doi:10.1111/j.1365-2621.2002.tb10694.x

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

Marjaana Suutarinen^*
, Kaisu Honkapää
, Raija-Liisa Heiniö
, Karin Autio
, Annikka Mustranta
, Sirpa Karppinen
, Tuomo Kiutamo
, Helena Liukkonen-Lilja
, Mirja Mokkila

^*Corresponding author for this work

Research output: Contribution to journal › Article › Scientific › peer-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 language	English
Pages (from-to)	884-894
Journal	Journal of Food Science
Volume	67
Issue number	2
DOIs	https://doi.org/10.1111/j.1365-2621.2002.tb10694.x
Publication status	Published - 2002
MoE publication type	A1 Journal article-refereed

Keywords

CaCl2
pretreatment
jam
structure
sensory quality

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10.1111/j.1365-2621.2002.tb10694.x

Cite this

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title = "Effects of calcium chloride-based prefreezing treatments on the quality factors of strawberry jams",

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.",

keywords = "CaCl2, pretreatment, jam, structure, sensory quality",

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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

Y1 - 2002

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.

KW - CaCl2

KW - pretreatment

KW - jam

KW - structure

KW - sensory quality

U2 - 10.1111/j.1365-2621.2002.tb10694.x

DO - 10.1111/j.1365-2621.2002.tb10694.x

M3 - Article

SN - 0022-1147

VL - 67

SP - 884

EP - 894

JO - Journal of Food Science

JF - Journal of Food Science

IS - 2

ER -

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

Abstract

Keywords

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