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Home frozen strawberries
Author(s) -
HUDSON MARGARET A.,
HOLGATE MARGARET E.,
GREGORY MONICA E.,
PICKFORD ELIZABETH
Publication year - 1975
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1975.tb00077.x
Subject(s) - ascorbic acid , citric acid , chemistry , food science , calcium , tartaric acid , organic chemistry
Summary Experiments were designed to improve the quality of home frozen strawberries (cultivar Cambridge Favourite) by the addition of easily obtainable substances to the 60% syrup in which the fruit was frozen. Additives used were 0.08% ascorbic acid, 1% calcium lactate, 0.08% ascorbic acid +1% calcium lactate, 0.04% citric acid and 0.04% tartaric acid. Syrups were made up with hard and soft water. Fruit was stored at ‐ 18°C for approximately three and six months and various tests were used to assess quality. A large consumer panel assessed overall preference and tended to favour citric acid and ascorbic acid + calcium lactate for the short and long storage periods respectively. Citric acid improved colour and appearance of drained berries. A texture panel found no treatment to give significantly firmer fruits than the controls. Universal Testing Machine results indicated the same findings, though there was a tendency for calcium lactate + ascorbic acid treatments to give increased firmness after longer storage. Between the two storage periods there occurred an increase in drip loss and, for treated berries in hard water syrup, an increase in firmness. When thawed berries were allowed to drip 4 hr a loss of visual appearance took place between the storage times.