Abstract
Garden strawberry is an important berry culture, consumed fresh and frozen. But a quality of frozen berries is not always at the high level because of changing organoleptic properties, tissues structure and biological active substances losses. It motivates searches for different methods of previous processing of berries before freezing. There was used a production technology of frozen strawberry with partial dehydration before freezing for solving the problem. Garden strawberries of varieties Rusanivka, Honey and Polka were dried on air before freezing (“control” variant), and another part was partially dehydrated in a drying chamber at temperature 40 °С during 30 min (“partial dehydration” variant) with further freezing to final temperature - 18 °С, with packing in packages of polyethylene film with a mass up to 500 g and storing in a refrigerator at temperature -18 °С during 6 months. There were studied main parameters of the chemical composition of fresh and frozen strawberries: content of dry soluble substances, sugars, organic acids, ascorbic acid and sugar-acidic index. Organoleptic quality parameters of frozen strawberries were assessed by the 5-point scale. The experiment was repeated trice. It has been established, that frozen strawberries, partially dehydrated before freezing, saved by 0.2–0.3 % more dry soluble substances, by 0.2 % – sugars, by 7.0-7.9 % – ascorbic acid at a practically equal level of organic acids. The organoleptic mark of frozen partially dehydrated strawberries was by 0.2–0.3 points higher against the control. Among the studied varieties of strawberry, Polka berries got a mark higher by 0.2–0.9 points.
Highlights
Garden strawberry is a leading berry culture in the world, which production volumes in2017, according to data of the Britain analytic company Fresh4cast, reached 9.7 mln tons that was 72 % of the world production of berries, with a prognosis for 2020 as up to 15.4 mln tons [1, 2].Garden strawberry is highly appreciated by consumers because of the pleasant outlook, harmonic taste and smell, essential amount of sugars, organic acids, vitamins, mineral compounds [3, 4]
as a preserving way favors the maximal saving of initial properties of raw materials
This fact is conditioned by changing organoleptic parameters and microstructure of berries' tissue
Summary
Garden strawberry is a leading berry culture in the world, which production volumes in. Fast freezing as a preserving way favors the maximal saving of initial properties of raw materials, but a quality of frozen strawberry not always satisfies consumers’ requirements. This fact is conditioned by changing organoleptic parameters and microstructure of berries’ tissue as a result of recrystallization. The positive influence on preservation of the strawberry tissue microstructure is made by solutions of calcium chloride (CaCl2) and pectin methyl esterase, 0.3 % guar gum and 2 % sugar-pectin [6–8] At these methods of preliminary processing of strawberries before freezing, there appears a necessity to buy auxiliary materials, not always accessible. The following tasks were solved for attaining this aim: – to asses an influence of partial dehydration of strawberries before freezing on changes of physical-chemical quality parameters, based on experimental studies; – to assess organoleptic quality parameters of frozen strawberries at partial dehydration before freezing
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