IMPROVEMENTS IN CANNED LOWBUSH BLUEBERRY QUALITY

被引：17

作者：

CAMIRE, ME ^{[1
]}

ISMAIL, S ^{[1
]}

WORK, TM ^{[1
]}

BUSHWAY, AA ^{[1
]}

HALTEMAN, WA ^{[1
]}

机构：

[1] UNIV MAINE, DEPT MATH, ORONO, ME 04469 USA

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 02期

关键词：

BLUEBERRIES; CALCIUM; CITRIC ACID; RESPONSE SURFACE; TEXTURE;

D O I：

10.1111/j.1365-2621.1994.tb06975.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Individually quick frozen lowbush (wild) blueberries (Vaccinium angustifolium) were canned with 0, 1500, or 3000 ppm calcium from chloride or lactate salts and 0, 0.25, or 0.50% citric acid in water. Physical and pH changes were measured at 0, 6, and 12 mo, and sensory evaluations were made at 3 and 9 mo post-canning. Calcium increased firmness and berry calcium content. Calcium chloride and citric acid reduced pH and increased hue angle and off-flavor; calcium lactate increased drained weight and pH but reduced hue. Response surface methodology predicted changes in calcium lactate-treated berries, but not CaCl2-treated berries. Optimal conditions were 1200-1800 ppm calcium lactate at 3-6 mo storage.

引用

页码：394 / +

共 14 条

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