Effect of storage conditions on the chemical, physical and sensory characteristics of Stanley plum pastes

Stanley plums were processed into purees and then pastes by heat concentration to 25 and 30 degrees Brix. The Brix of these two pastes was increased to 40 and 45 degrees, respectively, by sugar addition. Pastes were stored at 4 and 22 +/- 2C in the dark for up to 24 weeks. Physical-chemical characte...

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Bibliographic Details
Published inJournal of food quality Vol. 18; no. 1
Main Authors Wang, W.M. (Michigan State University, East Lansing, MI.), Siddiq, M, Sinha, N.K, Cash, J.N
Format Journal Article
LanguageEnglish
Published 01.02.1995
Subjects
ALIMENTOS
ALMACENAMIENTO
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
CIRUELA
PRODUIT ALIMENTAIRE
PROPIEDADES FISICO-QUIMICAS
PROPRIETE PHYSICOCHIMIQUE
PRUNE
STOCKAGE
TEMPERATURA
TEMPERATURE
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Summary:Stanley plums were processed into purees and then pastes by heat concentration to 25 and 30 degrees Brix. The Brix of these two pastes was increased to 40 and 45 degrees, respectively, by sugar addition. Pastes were stored at 4 and 22 +/- 2C in the dark for up to 24 weeks. Physical-chemical characteristics and microbiological quality were determined at 4 week intervals. Sensory evaluation was conducted at 0 and 24 weeks. Total solids, water activity, rheological properties and microbiological quality were stable during storage. Total acid, total anthocyanins, total pectin and Hunter 'L' and 'a' values decreased significantly during storage (P 0.01). The degradation rate of total anthocyanins was much higher for pastes stored at 22C than those at 4C. Hue angle and Hunter 'b' values increased during storage. Sensory evaluation indicated that pastes were still acceptable after 24 weeks of storage
Bibliography:Q04
9548363
J11
ISSN:0146-9428
1745-4557
DOI:10.1111/j.1745-4557.1995.tb00358.x