Color Stability of Strawberry Jam as Affected by Cultivar and Storage Temperature

Journal of Food Science - Tập 64 Số 2 - Trang 243-247 - 1999
Cristina García‐Viguera1, Pilar Zafrilla1, Fernando Romero2, Pedro Abellán2, Francisco Artés1, Francisco A. Tómas‐Barberán1
1Authors Garcia‐Viguera, Zafrilla, Artés and Tomás‐Barberán are affiliated with Dpto. Ciencia y Tecnología de Alimentos. CEBAS‐CSIC. Apdo Correos 4195. 30080‐Murcia, Spain.
2Authors Romero and Abellán are affiliated with Dpto. de Calidad y Desarrollo, Hero España, S.A., Alcantarilla, Murcia, Spain.

Tóm tắt

ABSTRACTThe stability of three strawberry cultivars was evaluated for changes in jam color quality during processing and storage at 20°, 30° and 37°C for 200 days. Anthocyanin content was determined by HPLC. The effect of cultivar, processing and storage on jam pigments, instrumental color (L*, a*, b*) and consumer preference were also determined. ‘Oso grande’ jam had the lowest anthocyanin concentration (110 mg/g f.w), higher monomeric pigment degradation during processing and storage, highest pH, least desirable color score from the sensory panel and shortest shelf‐life. Similarities were found between jams prepared with ‘Chandler'and Tudla’ cultivars, as well as initial differences in total anthocyanin concentrations (195 and 130 mg/g f.w.).

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