Articles
PHYSICO CHEMICAL AND SENSORY PROPERTIES OF CHILLED, FREEZE-CHILLED AND SOUS VIDE PROCESSED APPLE WEDGES PRODUCED FROM 12 APPLE CULTIVARS
Article number
841_44
Pages
357 – 362
Language
English
Abstract
Ready-desserts are showing growth potential in the market place.
This study involved the testing of desserts (processed apple wedges) produced from 12 apple cultivars (Elstar, Jonagold, Shampion, Jonica, Alwa, Rajka, Gloster, Cortland, Bramley, Braeburn, Gala and Granny Smith) using three processes (chill, freeze-chill, sous vide). Apple wedges were dipped (2 min) in AS1 browning inhibitor (6% w/w). Sous vide wedges were processed (Barriquand Steriflow retort: P90 > 10 min), while chilled and freeze-chilled wedges were microwaved (700 W for 1-1.75 min) and vacuum packed.
The latter were blast frozen (3.75 m/s; -30°C; 2h), stored (-20°C) and thawed at 2-4°C for testing.
Chilled and sous vide wedges were held at 2-4°C for 2d.
Ranges in values (day 2) were: drip loss 4.5 (Bramley) to 11.6% (Gala) (P < 0.01); white/yellow (L/b) ratio 2.7 (Bramley) to 4.3 (Alwa) (P < 0.001); shear values 0.29 (Jonagold) to 1.2 kN/100 g (Alwa) (P < 0.001). Data for chill, freeze-chill and sous vide samples were: drip loss 7.2, 13.7, 5.4% (P < 0.001); shear 1.0, 1.0, 0.73 kN/100 g (P < 0.001). Sensory tests on the sous vide samples showed that all cultivars received average acceptability with the exception of wedges from Rajka, which were downgraded.
A range of processed ready-desserts has been successfully produced from 12 apple cultivars.
This study involved the testing of desserts (processed apple wedges) produced from 12 apple cultivars (Elstar, Jonagold, Shampion, Jonica, Alwa, Rajka, Gloster, Cortland, Bramley, Braeburn, Gala and Granny Smith) using three processes (chill, freeze-chill, sous vide). Apple wedges were dipped (2 min) in AS1 browning inhibitor (6% w/w). Sous vide wedges were processed (Barriquand Steriflow retort: P90 > 10 min), while chilled and freeze-chilled wedges were microwaved (700 W for 1-1.75 min) and vacuum packed.
The latter were blast frozen (3.75 m/s; -30°C; 2h), stored (-20°C) and thawed at 2-4°C for testing.
Chilled and sous vide wedges were held at 2-4°C for 2d.
Ranges in values (day 2) were: drip loss 4.5 (Bramley) to 11.6% (Gala) (P < 0.01); white/yellow (L/b) ratio 2.7 (Bramley) to 4.3 (Alwa) (P < 0.001); shear values 0.29 (Jonagold) to 1.2 kN/100 g (Alwa) (P < 0.001). Data for chill, freeze-chill and sous vide samples were: drip loss 7.2, 13.7, 5.4% (P < 0.001); shear 1.0, 1.0, 0.73 kN/100 g (P < 0.001). Sensory tests on the sous vide samples showed that all cultivars received average acceptability with the exception of wedges from Rajka, which were downgraded.
A range of processed ready-desserts has been successfully produced from 12 apple cultivars.
Publication
Authors
D.F. Keenan, T.R. Gormley, F. Butler
Keywords
cultivar, Elstar, Jonagold, Shampion, Jonica, Alwa, Rajka, Gloster, Cortland, Bramley, Braeburn, Gala, Granny Smith
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