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Effects of Deaeration and Storage Temperature on Quality of Aseptically Packaged Guava Puree
Author(s) -
CHAN HARVEY T.,
CAVALETTO CATHERINE G.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb10861.x
Subject(s) - ascorbic acid , food science , chemistry , flavor , warehouse , business , marketing
Deaeration of aseptically packaged guava puree did not benefit either color or flavor stability but did aid in the retention of ascorbic acid during the first 6 months of storage. The reduction of headspace O 2 was greatest in the samples stored at 23°C followed by lesser decreases in samples stored at 10° and ‐ 18°C. Sensory panel scores for color, Hunter color values, dissolved O 2 , headspace O 2 , and ascorbic acid were highly correlated with each other showing that color changes were related to O 2 consumption and ascorbic destruction.