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Título: | Freezing rate and frozen storage effects on colour and sensory characteristics of pineapple fruit slices |
Autor: | Bartolome, A. P.; Rupérez Antón, Pilar CSIC ORCID ; Fuster Monescillo, Carmen | Palabras clave: | Sensory FreezingStorage Color Pineapple |
Fecha de publicación: | 1996 | Editor: | Institute of Food Technologists | Citación: | Journal of Food Science 61: 154- 156, 170 (1996) | Resumen: | 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. | URI: | http://hdl.handle.net/10261/100784 | DOI: | 10.1111/j.1365-2621.1996.tb14747.x | Identificadores: | doi: 10.1111/j.1365-2621.1996.tb14747.x issn: 0022-1147 |
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