COMPARISON OF KEEPING QUALITY BETWEEN PRESSURE-PROCESSED JAM AND HEAT-PROCESSED JAM - CHANGES IN FLAVOR COMPONENTS, HUE, AND NUTRIENTS DURING STORAGE

Products of strawberry jam prepared by a high hydrostatic pressure-processing method and a conventional heat-processing method were examined with regard to the changes of quality such as volatile flavor components, anthocyanins, browning index, furfural, sucrose contents, and vitamin C contents during storage at 5 degrees C and 25 degrees C for 1-3 months. The quality of pressure-processed jam immediately after manufacturing was superior to that of heat-processed jam in preserving the fresh flavor and natural color of raw fruits. The superior quality was maintained under low temperature storage for two to three months. However, room temperature storage resulted in rapid deterioration including off-flavor, discoloration, browning, and decomposition of sucrose and vitamin C. So, the commercial value of pressure-processed jam decreased within a brief period. On the other hand, heat-processed jam did not change in quality under room temperature storage for three months. It is supposed that dissolved oxygen and enzyme systems retained are the causative factors of rapid deterioration in pressure-processed jam.