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Freezing rate and frozen storage effects on colour and sensory characteristics of pineapple fruit slices.

Author(s) : BARTOLOME A. P., RUPEREZ P., FUSTER C.

Type of article: Article

Summary

The study was carried out to evaluate the influence of freezing process (cold room -18 deg C and air-blast freezer -50 deg C) and frozen storage (-18 deg C for 0 to 12 months) on colour and sensory quality of pineapple fruit slices (Smooth Cayenne and Red Spanish cultivars). L, -a and +b colour parameters showed differences (P not lower than 0.05) with cultivar, but not with freezing rate. No differences (P not higher than 0.05) were found in sensory analysis (colour and appearance) between the cultivars, frozen at different rates, compared to fresh product, or after 1 year frozen storage. The two cultivars are suitable for freezing.

Details

  • Original title: Freezing rate and frozen storage effects on colour and sensory characteristics of pineapple fruit slices.
  • Record ID : 1997-0332
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 61 - n. 1
  • Publication date: 1996/01
  • Document available for consultation in the library of the IIR headquarters only.

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