Changes of quality parametres of frozen strawberry homogenates
2005
Skupien, K. | Wojcik-Stopczynska, B. | Jakubowska, B.
The objective of the study was to survey quality traits of fresh and frozen Senga Sengana strawberry homogenates. There were 3 variants of homogenates prepared: without sugar and with addition of 5 and 10 percent of sugar. In fresh and frozen homogenates (after 6 and 12 months of cold storage) dry weight content, titratable acidity, vitamin C and total phenolic content were estimated. Furthermore total count of mesophilic aerobic bacteria, yeasts and molds and titre of coliforms and enterococci were determined in fresh homogenates and after 2 days, 6 months and 12 months after freezing. All the variants during cold storage showed only slight alterations as far as dry weight and titratable acidity is concerned. The most intensive vitamin C decrease was found after 6 months of cold storage. The lowest decline (after 6 months) and the highest increase (after 12 months) of total polyphenol content was observed in non-sugar variant. After 2 days of freezing homogenates showed differentiated microbiological quality. The lowest contamination was found in non-sugar variant. Thus addition of sugar exerted protection effect towards microorganisms prounounced in higher bacteria, molds and especially yeasts number sweeted combinations. After 6 months of cold storage (until 12 months) all the homogenates presented similar microbiological quality and conformed microbiological requirements for frozen fruits
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