Amino acid structure of fruit-berry pastes freezing storage
2009
Gysejnova, B.M., Dagestan State Technical Univ. (Russian Federation) | Daudova, T.I
Amino acid (AA) composition of mature fruits and fruit butters was studied. The fruits of apricot, Cornelian cherry, grape, strawberries and raspberries were frozen at -30 deg C. They were refrozen before fruit butter making till the products have inner temperature -5 deg C, were homogenized and mixed with other components. The received butters were packed into polystyrene containers of 0.0250 kg, again frozen at -30 deg C and kept at -18 deg C during 3 or 9 months. Two butters were tested: butter 1 (B1) made from grape, Cornelian cherry and raspberry in 4:3:3 and butter 2 (B2) made from grape, apricot and strawberries (5:3:2). Sixteen AA, including some essential ones, were found out in the fruits and berries. The total AA amount decreased a little but their composition did not change during freezing. The B1 contained 1401 mill g (per 0.1 kg of the product) AA and the B2 did 1284 mill g at once after the preparation. AA content in the B1 after freezing decreased by 22.0 milli g and it did by 19.6 milli g per 0.1 kg. Methionine was the most stable to cold storage. In the B1 aspartate was also preserved and lysine, alanine, leucine and arginine were done in the B2. Serine was the most vulnerable during storage, but it synthesized easily in a human organism. In the whole AA of the B1 were more tolerant to cold than the ones of the B2. AA complex remained by 92-97% at the experiment end. Microbiological investigations did not show pathogen bacteria presence in the B1 and B2, yeast cells were found out in the permitted amount (1*10E-1 colony-forming units). Organoleptic properties of the B1 and B2 were estimated as 4.7 and 4.6 points respectively according five-points scale.
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