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The effect of different prefreezing treatments on the structure of strawberries before and after jam making.

Author(s) : SUUTARINEN J., HONKAPÄÄ K., HEINIÖ R. L., et al.

Type of article: Article

Summary

The structural changes in strawberry tissues during prefreezing treatments, freezing, thawing and jam making were studied by means of instrumental textural measurements and by bright-field as well as by Fourier transform infrared microscopical studies and sensory evaluation. Calcium chloride, pectin methylesterase (PME) or crystallized sucrose were used as pretreatment agents before freezing. According to sensory evaluation of the jams, different prefreezing treatments were shown to have a significant influence on the sensory attributes evaluated. The textural attributes in particular were statistically significantly different among the strawberry jams: wholeness of the berries in the jam (P < 0.001) firmness (P < 0.001) and clarity (P= 0.001) of the jam medium as well as redness of the jam colour (P < 0.05) were different among the strawberry jams analysed.

Details

  • Original title: The effect of different prefreezing treatments on the structure of strawberries before and after jam making.
  • Record ID : 2001-1447
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 33 - n. 3
  • Publication date: 2000

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