Quince jam quality: microbiological, physicochemical and sensory evaluation

Ferreira, Isabel M. P. L. V. O.; Pestana, Nazaré; Alves, M. Rui; Mota, Fátima A R; Réu, Cristina; Cunha, Sara C.; Oliveira, M. Beatriz P.P.

doi:10.1016/s0956-7135(03)00079-3

Cited by 24 publications

(18 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Generally, the black raspberry (P2) had the lowest soluble solids and total sugars, and the yellow (P1) and red (P3) raspberries had similar values and the highest total solids and sugars. In addition to contributing to the formation of a gel, sugar acts as a preservative to inhibit the growth of microorganisms because it increases the osmotic pressure with a consequent reduction in the water activity (Ferreira and others ).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the Jelly Processing Potential of Raspberries Adapted in Brazil

Souza

Pereira

Pinheiro

et al. 2014

Journal of Food Science

View full text Add to dashboard Cite

The black and yellow raspberries are little explored in fresh consumption and in the development of products such as jams and jellies. From these work, using mixture design and response surface methodology, has been verified that the production of a mixed raspberry jelly seems feasible and is an interesting alternative to use the yellow and black raspberries. The results serve as a guide to the production of jams and jellies from these types of raspberries.

show abstract

Section: Resultsmentioning

confidence: 99%

Evaluation of the Jelly Processing Potential of Raspberries Adapted in Brazil

Souza

Pereira

Pinheiro

et al. 2014

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Ferreira et al . () also discussed the correlation of microbes and °Brix or acid. In our study, high contents of acids and °Brix contribute to inhibit the survival of Arcobacter spp., but they seemed not to be the decisive factors to inhibiting Arcobacter spp.…”

Section: Discussionmentioning

confidence: 99%

Survival of Arcobacter butzleri in Apple and Pear Purees

Lee

Choi

2013

Journal of Food Safety

View full text Add to dashboard Cite

This study examined the survival of Arcobacter butzleri in apple and pear purees. The apple and pear purees were prepared by following a previous study and these were spiked with 6.90–7.44 log10 cfu/g of A. butzleri ATCC49616, A. butzleri CAU076046 and A. butzleri CAU080180, respectively. The number of bacteria, pH value, sugar contents and water activity of apple and pear purees stored at 4 and 20C for 48 h were measured. The population of all strains significantly decreased in apple and pear purees at 8, 12, 24 and 48 h (P < 0.01). Each A. butzleri strain was reduced by 7 log10 cfu/g after 24–48 h in apple or pear purees at 4C. A. butzleri strain CAU080180 was not detected within 12 h and the others were not detected at 20C within 24–48 h. A. butzleri CAU076046 was more resistant in the purees than the other two strains. No significant difference in the pH values, sugar content or water activity was observed between 0 and 48 h. We demonstrated that the number of A. butzleri significantly decreased in apple and pear purees. Practical Applications Arcobacter butzleri causes gastroenteritis in children, elderly and immunocompromised patients. The contamination of A. butzleri occurred not only in meats but also in vegetable or fruits. This study demonstrated that A. butzleri was reduced in the apple or pear purees during storage. The combination of pH, organic acids and flavonoids synergistically inhibit the survival of A. butzleri in purees.

show abstract

“…However, the pH must not be too low (< 3.0) since it could induce deterioration of sensory quality: excessive acidic flavor, glucose crystallization; granular texture and exudation phenomenon (FERREIRA et al, 2004).…”

Section: Chemical Analyses Of Jamsmentioning

confidence: 99%

Use of sugar apple, atemoya and soursop for technological development of jams: chemical and sensorial composition

et al. 2012

View full text Add to dashboard Cite

Sugar apple, atemoya and soursop are tropical fruits very prized for their pleasant, aromatic and distinctive flavor. In this work, the fresh fruits pulps had high nutritional values, since they contain significant levels of carbohydrates. ), pH (3.41, 3.34 and 3.41) and soluble solids (63.00, 65.00 and 68.60 °Brix). The jams were subjected to Quantitative Descriptive Analysis. A total of 12 trained panelists evaluated the attributes flavor, consistency, appearance and overall acceptability of the jams on a 9-point hedonic scale. Based on sensory evaluation, jams presented a good overall acceptability and atemoya jam was the most preferred by the panelists.Index terms: Tropical fruits, nutritional value, annonaceae. RESUMOFruta do conde, atemóia e graviola são frutos tropicais muito apreciados por seu sabor agradável, aromático e marcante. Neste trabalho, constatou-se que as polpas de frutas frescas tiveram altos valores nutricionais, uma vez que estas continham níveis significativos de carboidratos. Os resultados para a análise da composição química das polpas de frutas frescas, obtidos para fruta do conde, atemóia e graviola foram respectivamente: umidade (79,65, 77,06 e 85,30 g.100 g ), pH (3,41, 3,34 e 3,41) e sólidos solúveis (63,00, 65,00 e 68,60 °Brix). As geleias foram submetidas à Análise Descritiva Quantitativa. Um total de 12 provadores treinados avaliaram os atributos sabor, consistência, aparência e aceitabilidade global das geleias em uma escala hedônica de 9 pontos. Baseado na avaliação sensorial, as geleias apresentaram uma boa aceitação global e a geleia de atemóia foi à preferida dos provadores. Termos para indexação:Frutos tropicais, valor nutricional, anonáceas.

show abstract

Quince jam quality: microbiological, physicochemical and sensory evaluation

Cited by 24 publications

References 2 publications

Evaluation of the Jelly Processing Potential of Raspberries Adapted in Brazil

Evaluation of the Jelly Processing Potential of Raspberries Adapted in Brazil

Survival of Arcobacter butzleri in Apple and Pear Purees

Use of sugar apple, atemoya and soursop for technological development of jams: chemical and sensorial composition

Contact Info

Product

Resources

About