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Freezing Rate and Frozen Storage Effects on Color and Sensory Characteristics of Pineapple Fruit Slices
Author(s) -
BARTOLOME A.P.,
RUPEREZ P.,
FUSTER C.
Publication year - 1996
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.1365-2621.1996.tb14747.x
Subject(s) - cultivar , horticulture , food science , air blast , cold storage , chemistry , sensory system , botany , biology , mining engineering , neuroscience , engineering
This study was carried out to evaluate the influence of freezing process (cold room –18°C and air‐blast freezer –50°C) and frozen storage (–18°C for 0 to 12 mo) on color and sensory quality of pineapple fruit slices (Smooth Cayenne and Red Spanish cultivars). L, –a and +b color parameters showed differences (P ≦ 0.05) with cultivar, but not with freezing rate. No differences (P ≥ 0.05) were found in sensory analysis (color and appearance) between the cultivars, frozen at different rates, compared to fresh product, or after 1 yr frozen storage. The two cultivars are suitable for freezing.