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Quality changes in stored blackcurrant juice.

Zmiany jakosci przechowywanego soku z czarnej porzeczki.

Author(s) : FIK M., MICHALCZYK M.

Type of article: Article

Summary

The paper describes the effect of normal storage (4 and 20 °C) and accelerated storage (30, 40 and 50 °C) on the quality of the commercial blackcurrant juice, packed in 1-l cartons. An increase in the storage temperature exacerbates undesirable changes in sensory quality and in the colour of the investigated product. Also, the loss of vitamin C is increased, particularly in the higher temperature range. Storage at 4 and 20 °C did not produce pronounced changes in ascorbic acid content during the one year of investigation period. From the obtained experimental data it can be concluded that changes in the degradation index of anthocyanins correlate well with the results of sensory analysis.

Details

  • Original title: Zmiany jakosci przechowywanego soku z czarnej porzeczki.
  • Record ID : 2002-0901
  • Languages: Polish
  • Source: Chlodnictwo - vol. 36 - n. 4
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

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