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Comparison of keeping quality between pressure-processed jam and heat-processed jam: changes in flavour components, hue, and nutrients during storage.

Author(s) : KIMURA K., IDA M., YOSIDA Y., OHKI K., FUKUMOTO T., SAKUI N.

Type of article: Article

Summary

Change, over a storage period of 1-3 months at between 5 and 25 deg C, of the flavour components, anthocyanine, furfural, saccharose, and vitamin C content of jam. At 5 deg C, the quality of pressure-processed jam is superior to that of thermally heat-processed jam. Nonetheless, storage at room temperature causes discolouration, loss or change of flavour, and the decomposition of saccharose and vitamin C in pressure-processed jams.

Details

  • Original title: Comparison of keeping quality between pressure-processed jam and heat-processed jam: changes in flavour components, hue, and nutrients during storage.
  • Record ID : 1995-3702
  • Languages: English
  • Source: Biosci. Biotechnol. Biochem. - vol. 58 - n. 8
  • Publication date: 1994

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