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Effect of freezing rate and frozen storage on the texture and sensory analysis of two pineapple fruit cultivars

AutorBartolome, A. P.; Rupérez Antón, Pilar ; Fústen, Carmen
Fecha de publicación1995
EditorSpringer
CitaciónZeitschrift fur Lebensmittel -Untersuchung und -Forschung 201: 365- 370 (1995)
ResumenThe effects of freezing rate (in a cold room at -18°C and in an air-blast freezer at -50°C) and frozen storage (at -18°C for 0-12 months) on texture and the sensory quality of pineapple fruit slices of Smooth Cayenne and Red Spanish cultivars were examined. The texture of pineapple fruit slices was evaluated by sensory and instrumental measurements. Sensory texture was highly (P≤0.05) and positively correlated with overall fruit acceptability and appearance and negatively correlated with flavour in the two cultivars studied. Sensory analysis showed no significant differences (P≤0.05) in the appearance, colour, odour, texture, flavour and overall acceptability between the two varieties studied when frozen at different rates, as compared to the fresh product and after 1 year of frozen storage at -18°C. The two cultivars are suitable for freezing. © 1995 Springer-Verlag.
URIhttp://hdl.handle.net/10261/115900
DOI10.1007/BF01192734
Identificadoresdoi: 10.1007/BF01192734
issn: 0044-3026
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