A study on the colour and sensory attributes of high-hydrostatic-pressure jams as compared with traditional jams
Four strawberry jams were made by high‐hydrostatic‐pressure treatment at 200, 400, 600 and 800 MPa. A traditional (heat‐processed) strawberry jam was manufactured as control. The anthocyanin content in the jams was screened over 15 days of storage at three different temperatures, 4, 20 and 30 °C. Pe...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2001-10, Vol.81 (13), p.1228-1234 |
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| container_issue | 13 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Gimenez, Jérôme Kajda, Paul Margomenou, Lila Piggott, John R Zabetakis, Ioannis |
| description | Four strawberry jams were made by high‐hydrostatic‐pressure treatment at 200, 400, 600 and 800 MPa. A traditional (heat‐processed) strawberry jam was manufactured as control. The anthocyanin content in the jams was screened over 15 days of storage at three different temperatures, 4, 20 and 30 °C. Pelargonidin‐3‐glucoside and pelargonidin‐3‐rutinoside were quantified. The highest stability of the anthocyanins was found when the jams were stored at fridge temperature (4 °C). The traditional jam showed higher stability than the pressured jams but also a bigger loss of anthocyanins during the production process. Examination by descriptive sensory analysis showed that the jam samples were different in many respects.
© 2001 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.935 |
| format | Article |
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© 2001 Society of Chemical Industry</description><subject>Biological and medical sciences</subject><subject>colour</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>high pressure</subject><subject>jam</subject><subject>sensory</subject><subject>strawberry</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2001</creationdate><recordtype>article</recordtype><recordid>eNp10M1u1DAUhmELgcRQkLgEb0BsUo7zYyfLoWJaUClCFLG0TmyHeMjEqY-jkrsnZUawYuWFH73S-Rh7KeBcAORv99TheVNUj9hGQKMyAAGP2Wb9yrNKlPlT9oxoDwBNI-WGTVtOabYLDyNPveMmDGGOHEfLyY0U4sIxpejbOTnioeO9_9Fn_WJjoITJm2yKjmiOju_xQBxpTRwmjM7ye596niJan3wYcfgjnrMnHQ7kXpzeM_Zt9_724iq7_nz54WJ7nZlC5lVW21bVAhA7U5k2NyDLRmBXKTCArnXWohIoZYUObG0LdGVnQTm0YGXb1MUZe33sTjHczY6SPngybhhwdGEmncumzuuyWeGbIzTrSRRdp6foDxgXLUA_TKofJtXrpCt9dWoiGRy6iKPx9M-XoqxLUKvLju7eD275b09__LrbHrsn7ym5X389xp9aqkJV-vvNpb76dPvl5p2q9a74DYdxl74</recordid><startdate>200110</startdate><enddate>200110</enddate><creator>Gimenez, Jérôme</creator><creator>Kajda, Paul</creator><creator>Margomenou, Lila</creator><creator>Piggott, John R</creator><creator>Zabetakis, Ioannis</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>200110</creationdate><title>A study on the colour and sensory attributes of high-hydrostatic-pressure jams as compared with traditional jams</title><author>Gimenez, Jérôme ; Kajda, Paul ; Margomenou, Lila ; Piggott, John R ; Zabetakis, Ioannis</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3625-8db7810aafc5cb2c06491af570c0aebedda71a665ae0d8d3ae4fd07ead0d6b983</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2001</creationdate><topic>Biological and medical sciences</topic><topic>colour</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>high pressure</topic><topic>jam</topic><topic>sensory</topic><topic>strawberry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gimenez, Jérôme</creatorcontrib><creatorcontrib>Kajda, Paul</creatorcontrib><creatorcontrib>Margomenou, Lila</creatorcontrib><creatorcontrib>Piggott, John R</creatorcontrib><creatorcontrib>Zabetakis, Ioannis</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gimenez, Jérôme</au><au>Kajda, Paul</au><au>Margomenou, Lila</au><au>Piggott, John R</au><au>Zabetakis, Ioannis</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A study on the colour and sensory attributes of high-hydrostatic-pressure jams as compared with traditional jams</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2001-10</date><risdate>2001</risdate><volume>81</volume><issue>13</issue><spage>1228</spage><epage>1234</epage><pages>1228-1234</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>Four strawberry jams were made by high‐hydrostatic‐pressure treatment at 200, 400, 600 and 800 MPa. A traditional (heat‐processed) strawberry jam was manufactured as control. The anthocyanin content in the jams was screened over 15 days of storage at three different temperatures, 4, 20 and 30 °C. Pelargonidin‐3‐glucoside and pelargonidin‐3‐rutinoside were quantified. The highest stability of the anthocyanins was found when the jams were stored at fridge temperature (4 °C). The traditional jam showed higher stability than the pressured jams but also a bigger loss of anthocyanins during the production process. Examination by descriptive sensory analysis showed that the jam samples were different in many respects.
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| ispartof | Journal of the science of food and agriculture, 2001-10, Vol.81 (13), p.1228-1234 |
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| language | eng |
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| source | Wiley Online Library - AutoHoldings Journals |
| subjects | Biological and medical sciences colour Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology high pressure jam sensory strawberry |
| title | A study on the colour and sensory attributes of high-hydrostatic-pressure jams as compared with traditional jams |
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