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Shelf Life Evaluation of Cling Peaches in Retort Pouches
Author(s) -
KLUTER R.A.,
NATTRESS D.T.,
DUNNE C.P.,
POPPER R.D.
Publication year - 1994
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.1365-2621.1994.tb08142.x
Subject(s) - retort , sugar , food science , chemistry , sucrose , shelf life , sensory analysis , flavor , horticulture , biology , organic chemistry
Retort pouch sliced peaches in syrup were developed to replace freeze‐dried peaches in a military field ration. Two processing variables were investigated: fruit source (fresh and frozen) and syrup pH (3.85 and 3.25). Peaches were stored at 4°, 21° and 38° C and evaluated periodically by sensory panels and biochemical and instrumental analyses. pH had most effect on sensory color, texture and acceptability and instrumental color and sugar composition. High positive correlations existed between a factor (consisting of five sensory quality attributes) and sensory color and texture, Hunter L and a values and sucrose level. Frozen and fresh source peaches at pH 3.85 met shelflife requirements at 21 and 38°.