Comparison of Keeping Quality between Pressure-processed Jam and Heat-processed Jam : Changes in Flavor Components, Hue, and Nutrients during Storage
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概要
- 論文の詳細を見る
Products of strawberry jam prepared by a high hydrostatic pressure-processing method and a conventional heat-processing method were examined with regard to the changes of quality such as volatile flavor components, anthocyanins, browning index, furfural, sucrose contents, and vitamin C contents during storage at 5℃ and 25℃ for 1-3 months. The quality of pressure-processed jam immediately after manufacturing was superior to that of heat-processed jam in preserving the fresh flavor and natural color of raw fruits. The superior quality was maintained under low temperature storage for two to three months. However, room temperature storage resulted in rapid deterioration including off-flavor, discoloration, browning, and decomposition of sucrose and vitamin C. So, the commercial value of pressure-processed jam decreased within a brief period. On the other hand, heat-processed jam did not change in quality under room temperature storage for three months. It is supposed that dissolved oxygen and enzyme systems retained are the causative factors of rapid deterioration in pressure-processed jam.
- 社団法人日本農芸化学会の論文
- 1994-08-23
著者
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Kimura K
National Food Res. Inst. Ministry Of Agriculture Forestry And Fisheries Ibaraki Jpn
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Ko Keido
Riken The Institute Of Physical And Chemical Research
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Kimura K
Research Institute Of Life Science
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Kimura Kunio
Meidi- Ya Food Factory Co.
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Ida Masao
Meidi- Ya Food Factory Co.
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Yosida Yasuhiro
Meidi- Ya Food Factory Co.
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Ohki Kunihito
Meidi- Ya Food Factory Co.
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Fukumoto Takayuki
San-Ei Gen FFI Inc.
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Sakui Norihiro
San-Ei Gen FFI Inc.
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Sakui N
Agilent Technologies
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Fukumoto T
San-ei Gen Ffi Inc.
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