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Improvements in canned lowbush blueberry quality.

Author(s) : CAMIRE M. E., ISMAIL S., WORK T. M., BUSHWAY A. A., HALTEMAN W. A.

Type of article: Article

Summary

Individually quick frozen lowbush (wild) blueberries (Vaccinium angustifolium) were canned with 0, 1500, or 3000 ppm calcium from chloride or lactate salts and 0, 0.25, or 0.50% citric acid in water. Physical and pH changes were measured at 0, 6, and 12 months, and sensory evaluations were made at 3 and 9 months post-canning. Calcium increased firmness and berry calcium content. Calcium chloride and citric acid reduced pH and increased hue angle and off-flavour; calcium lactate increased drained weight and pH but reduced hue. Optimal conditions were 1200-1800 ppm calcium lactate at 3-6 month storage.

Details

  • Original title: Improvements in canned lowbush blueberry quality.
  • Record ID : 1995-0961
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 2
  • Publication date: 1994/03
  • Document available for consultation in the library of the IIR headquarters only.

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