期刊
FOOD CHEMISTRY
卷 145, 期 -, 页码 23-27出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.08.037
关键词
Amino acids; Hydroxymethylfurfural; Total sugars; Jam stability; Physicochemical parameters; Organoleptic quality
资金
- Algerian Ministry of Higher Education and Scientific Research
- Universidad Politecnica de Cartagena
Storage conditions are important factors for jam quality. The objective of this study was to monitor the physicochemical stability and sensorial profile of apricot jam during storage for 60 days at 5 degrees C, 25 degrees C and 37 degrees C. For that purpose, special attention was paid to total soluble solids (TSS), titratable acidity (TA), colour, free amino acids (FAA), total sugars (TS) and hydroxymethylfurfural (HMF). The decreasing parameter for jam at the end of storage under 5 degrees C, 25 degrees C and 37 degrees C, respectively, were 16.81%, 34.30% and 56.01% for FAA, and 5.52%, 9.02% and 7.46% for TS; likewise, the increasing were 19.81%, 22.94% and 25.07% for TA, 3.15%, 4.08% and 4.47% for TSS, 15.96%, 112.76% and 150% for HMF. Jam stability was better at 5 degrees C than 25 degrees C and 37 degrees C. The interaction time-temperature factor had significant effects on pH, TS, FAA and HMF, unlike TA, TSS and sensorial profile. (C) 2013 Elsevier Ltd. All rights reserved.
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