Freezing rate and frozen storage effects on color and sensory characteristics of pineapple fruit slices

被引：14
作者：
Bartolome, AP
Ruperez, P
Fuster, C
机构：
[1] Dept. Plant Food Sci. and Technol., Instituto del Frío (C.S.I.C.), Ciudad Universitaria
来源：
JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 01期
关键词：
pineapple; freezing; storage; color; sensory;
D O I：
10.1111/j.1365-2621.1996.tb14747.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study was carried out to evaluate the influence of freezing process (cold room -18 degrees C and air-blast freezer -50 degrees C) and frozen storage (-18 degrees C for 0 to 12 mo) on color and sensory quality of pineapple fruit slices (Smooth Cayenne and Red Spanish cultivars). L, -a and +b color parameters showed differences (P less than or equal to 0.05) with cultivar, but not with freezing rate. No differences (P greater than or equal to 0.05) were found in sensory analysis (color and appearance) between the cultivars, frozen at different rates, compared to fresh product, or after 1 yr frozen storage. The two cultivars are suitable for freezing.
引用
收藏
页码：154 / &
页数：4
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