Qualify Changes of Concentrated Strawberry Pulp during Frozen Storage

냉동 저장 중 농축 딸기 펄프의 품질 변화

  • 이상현 (장안전문대학 식품영양과) ;
  • 이영춘 (중앙대학교 식품가공학과)
  • Published : 1993.03.01

Abstract

Strawberry pulp was separated into serum and insoluble pulp by centrifugation and the serum was concentrated in vacuo to five folds at 55~58$^{\circ}C$ and 30~60mmHg. Concentrated strawberry pulp was prepared by mixing of concentrated serum and insoluble pulp. To evaluate the quality changes of straw-berry pulp, color, physicochemical and sensory properties were analyzed after concentration and during 18 weeks storage at -18'2. The results obtained from the study were as follows : during 18 weeks storage at - l8$^{\circ}C$, soluble solid, browning, reducing sugar content were increased and total anthocyanin, vitamin C, apparent viscosity were decreased. The result of sensory evaluation indicated that texture of concentrated pulp was inferior to that of control but flavor, color intensity and overall acceptance were not different from each other.