Metrics

  • citations in SCIndeks: 0
  • citations in CrossRef:0
  • citations in Google Scholar:[]
  • visits in previous 30 days:0
  • full-text downloads in 30 days:0

Contents

article: 3 from 9  
Back back to result list
2008, iss. 39, pp. 63-68
Color changes of blackberry as affected by freezing rate
University of Novi Sad, Faculty of Technology

emailtepical@uns.ns.ac.yu
Abstract
Fast frozen blackberry partially change its surface color from characteristic black to copper-redish color. This change decreases the market value, especially when the product is intended for export. For these reasons classic tunnels for slow freezing are being more widely used nowadays. In order to clarify mentioned phenomena, a detailed monitoring of preparation process and freezing, as well as changes of frozen blackberry fruits in industrial conditions was carried out. Along with sensory evaluation of surface color changes, chemical analysis of reference parameters of fresh and frozen fruits were performed. The results of sensory evaluation confirmed evident color change of fruits frozen by slow (and fast) treatment; the chemical analysis confirmed unchanged total solids and anthocyanin content, as well as changes in pH value and vitamin C, in comparison to fresh blackberry fruits.
References
Ćirić, D., Vujičić, B., Bardić, Ž. (1975) Priručnik za kontrolu kvaliteta sirovina i proizvoda od voća i povrća. Novi Sad: Tehnološki fakultet
Fenema, O. (1996) Water and ice. in: Food Chemistry, New York: Marcel Dekker, str. 18-94, 3rd ed
Goodman, L.P., Markakis, P. (1965) Sulfur dioxide inhibition of anthocyanin degradation by phenolasea. Journal of Food Science, 30(1): 135
Janković, M., Milanović, B. (1991) Uticaj brzine zamrzavanja na promenu boje kupine, Prvo savetovanje prehrambenih tehnologa Srbije. Zbornik radova, Poljoprivredni fakultet, Beograd, str. 97-105
Janković, M., Kandić, M. (1993) Tehnologija berbe, transporta, smrzavanja i čuvanja maline i kupine. Beograd: Zajednica za voće i povrće
Janković, M. (2002) Tehnologija hlađenja. Beograd: Poljoprivredni fakultet, Opšti deo II
Jeličić, A.M., Rajaković, L.V. (2005) Antocijanini - biljni pigmenti. Hemijski pregled, vol. 46, br. 4, str. 79-88
Lovrić, T., Piližota, V. (1994) Konzervisanje i prerada voća i povrća. Zagreb: Nakladni zavod Globus
Robinson, W.B., Bertino, J.J., Witcombe, J.E. (1966) Objective measurement and specification of color in red wines. Am. J. Enol. Vitic, 17 118-123
Vereš, M. (2004) Principi konzervisanja namirnica. Beograd: Poljoprivredni fakultet
Vračar, L.O. (2001) Priručnik za kontrolu kvaliteta svežeg i prerađenog voća, povrća i pečurki i osvežavajućih bezalkoholnih pića. Novi Sad: Tehnološki fakultet
Vukosavljević, P. (2006) Bistrenje soka maline primenom ultrafiltracije i mikrofiltracije. Beograd, Doktorska disertacija
Zlatković, B. (2003) Tehnologija prerade i čuvanja voća. Beograd: Poljoprivredni fakultet
 

About

article language: English
document type: Original Scientific Paper
DOI: 10.2298/APT0839063R
published in SCIndeks: 26/12/2008

Related records

No related records