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Sensory quality changes of high moisture pineapple bits during storage

Author:
Pardio, V.T., Waliszewski, K.N., Garcia, M.A.
Source:
Journal of food quality 2000 v.23 no.6 pp. 603-612
ISSN:
0146-9428
Subject:
water content, pineapples, sensory evaluation, food storage, syrups, temperature, water activity, color, flavor, texture, shelf life
Abstract:
Minimally processed high moisture pineapple bits prepared in sucrose syrups, in order to decrease water activity to 0.92, 0.95 and 0.97, were stored at 30, 35 and 40C and evaluated by selected and trained sensory panelists using the Karlsruhe Quality Test. Color, flavor and texture changes were significantly lower for the 0.92 aw product stored at 30C. It can be predicted by shelf-life estimation that this product will maintain a satisfactory sensorial and microbiological quality for up to 50 days.
Agid:
1413966