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Título

Drip loss, peroxidase and sensory changes in kiwi fruit slices during frozen storage

AutorFuster Monescillo, Carmen; Préstamo, Guadalupe ; Cano, M. Pilar
Palabras clavePeroxidase
Storage
Drip loss
Sensory analysis
Freezing
Kiwi fruit
Fecha de publicación1994
EditorJohn Wiley & Sons
CitaciónJournal of the Science of Food and Agriculture 64: 23- 29 (1994)
ResumenThe biochemical, sensory and drip loss changes that occur during processing and prolonged frozen storage of kiwi fruit slices (cvs Abbott and Hayward) were studied. Fruit slices were frozen at −40°C, packed in polyethylene bags and stored at −18°C for 11 months. Maturity characteristics (pH, acidity, dry matter, soluble solids) were determined on raw fruit. Objective (proteins, peroxidase (EC 1.11.1.7) activity, drip loss) and subjective (sensory tests) analyses were carried out during processing and storage, and indicated a good quality of the frozen kiwi fruit slices after 11 months of storage. There were significant differences (P < 0.05) between the studied varieties with respect to drip loss during frozen storage and colour after 11 months. Best results were obtained with cv Hayward. This variety showed less drip loss after thawing and after 11 months storage presented the same green colour as after freezing, while cv Abbott became yellowish-green.
URIhttp://hdl.handle.net/10261/117850
DOI10.1002/jsfa.2740640105
Identificadoresdoi: 10.1002/jsfa.2740640105
issn: 0022-5142
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