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Etude sur la qualité des mûres congelées.

Trwalosc barwy jezyn mrozonych w fundcji temperatury przechowywania.

Auteurs : KLIMCZAK J., IRZYNIEC Z., KRALA L.

Type d'article : Article

Résumé

The aim of the study was to analyse the stability of anthocyanin dyes and the colour of frozen blackberries depending on temperature. It was found that the freezing process caused significant fading of the colour of blackberries. Kinetic studies showed that the anthocyanin dyes were more sensitive to the storage temperature than the colour measured by instruments. When the storage temperature increased to -15 °C, the anthocyanin breakdown rate increased 3-fold, while that of the dye parameters rose 2-fold. The most advantageous storage temperature for frozen blackberries was -36 °C; however, for practical reasons, a storage temperature of -30 °C can be recommended.

Détails

  • Titre original : Trwalosc barwy jezyn mrozonych w fundcji temperatury przechowywania.
  • Identifiant de la fiche : 2005-1333
  • Langues : Polonais
  • Source : Chlodnictwo - vol. 39 - n. 10
  • Date d'édition : 2004

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