A study on the colour and sensory attributes of high-hydrostatic-pressure jams as compared with traditional jams

Four strawberry jams were made by high-hydrostatic-pressure treatment at 200, 400, 600 and 800MPa. A traditional (heat-processed) strawberry jam was manufactured as control. The anthocyanin content in the jams was screened over 15 days of storage at three different temperatures, 4, 20 and 30 degreesC. Pelargonidin-3-glucoside and pelargonidin-3-rutinoside were quantified. The highest stability of the anthocyanins was found when the jams were stored at fridge temperature (4 degreesC). The traditional jam showed higher stability than the pressured jams but also a bigger loss of anthocyanins during the production process. Examination by descriptive sensory analysis showed that the jam samples were different in many respects. (C) 2001 Society of Chemical Industry.