Effect of storage time and temperature on the nutritional quality of commercial orange jam.

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science and Technology-mysore Pub Date : 2016-03-02 DOI:10.25177/jfst.1.2.5

H. Louaileche, Ouarda Djaoudene, Sift Desk Journals Open Access Journals

引用次数: 3

Abstract

The aim of the present study was to assess the effect of storage period and temperature on the nutritional quality of orange jam during storage for 30 days at 25 °C and 35 °C. For that purpose, special attention was paid to total sugars (TS), hydroxymethylfurfural (HMF), free amino acids (FAA), ascorbic acid (AA) and carotenoids. It was observed that storage conditions of jam led to statistically significant alterations for all monitored parameters. The decrease rates at the end of storage under 25 °C and 35 °C, respectively, were 12.5% and 15% for TS, 50% and 59.5% for FAA, 23.5% and 29% for AA and 3% and 19% for carotenoids ; likewise, the increasing were of 144% and 169% for HMF. The practical implications of this work are that the derived knowledge could be very useful to optimize storage conditions in order to improve the quality of this product.

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贮存时间和温度对商品橙酱营养品质的影响。

在25℃和35℃条件下贮藏30 d，研究贮藏期和贮藏温度对橙酱营养品质的影响。为此，特别注意了总糖(TS)、羟甲基糠醛(HMF)、游离氨基酸(FAA)、抗坏血酸(AA)和类胡萝卜素。观察到，果酱的储存条件导致所有监测参数的统计显著变化。在25°C和35°C条件下，贮藏末TS的降低率分别为12.5%和15%，FAA的降低率分别为50%和59.5%，AA的降低率分别为23.5%和29%，类胡萝卜素的降低率分别为3%和19%;HMF的增幅分别为144%和169%。这项工作的实际意义是，所得的知识可以非常有用的优化储存条件，以提高该产品的质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.