A study on the colour and sensory attributes of high-hydrostatic-pressure jams as compared with traditional jams

Four strawberry jams were made by high‐hydrostatic‐pressure treatment at 200, 400, 600 and 800 MPa. A traditional (heat‐processed) strawberry jam was manufactured as control. The anthocyanin content in the jams was screened over 15 days of storage at three different temperatures, 4, 20 and 30 °C. Pe...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2001-10, Vol.81 (13), p.1228-1234
Main Authors: Gimenez, Jérôme, Kajda, Paul, Margomenou, Lila, Piggott, John R, Zabetakis, Ioannis
Format: Article
Language:English
Subjects:
Biological and medical sciences
colour
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
high pressure
jam
sensory
strawberry
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Summary:Four strawberry jams were made by high‐hydrostatic‐pressure treatment at 200, 400, 600 and 800 MPa. A traditional (heat‐processed) strawberry jam was manufactured as control. The anthocyanin content in the jams was screened over 15 days of storage at three different temperatures, 4, 20 and 30 °C. Pelargonidin‐3‐glucoside and pelargonidin‐3‐rutinoside were quantified. The highest stability of the anthocyanins was found when the jams were stored at fridge temperature (4 °C). The traditional jam showed higher stability than the pressured jams but also a bigger loss of anthocyanins during the production process. Examination by descriptive sensory analysis showed that the jam samples were different in many respects. © 2001 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.935