Abstract
The effects of freezing rate (in a cold room at −18°C and in an air-blast freezer at −50°C) and frozen storage (at −18°C for 0–12 months) on texture and the sensory quality of pineapple fruit slices of Smooth Cayenne and Red Spanish cultivars were examined. The texture of pineapple fruit slices was evaluated by sensory and instrumental measurements. Sensory texture was highly (P≤0.05) and positively correlated with overall fruit acceptability and appearance and negatively correlated with flavour in the two cultivars studied. Sensory analysis showed no significant differences (P≤0.05) in the appearance, colour, odour, texture, flavour and overall acceptability between the two varieties studied when frozen at different rates, as compared to the fresh product and after 1 year of frozen storage at −18°C. The two cultivars are suitable for freezing.
Similar content being viewed by others
References
Luh BS, Feinberg B, Chung JI, Woodroof JG (1986) In: Woodroof JG, Luh BS (eds) Commercial fruit processing, 2nd edn. AVI, Westport, Conn., pp 263–351
Christensen CM (1984) Adv Food Res 29: 159–199
Ilker R, Szczesniak S (1990) J Texture Stud 21: 1–36
Van Buren JP (1979) J Texture Stud 10: 1–23
Kramer A (1964) Food Technol 18: 304–307
Stone H, Sidel J, Oliver S, Woolsey A, Singleton RC (1974) Food Technol 28: 24–34
Szczesniak AS (1987) J Texture Stud 18: 1–15
Institut International du Froid (1986) In: FJF (ed) Recommandations pour la préparation et la distribution des aliments congelés, 3rd edn. Paris, France, pp 248–288
Bartolomew DP, Paull RE (1986) Pineapple. In: Monselise PS (ed), CRC Handbook of Fruit Set and Development. CRC, Boca Ratón, Fla., pp 371–378
Cancel HL (1974) J Agric Puerto Rico University 58: 162–169
Smith LG (1988) J Agric Anim Sci 45: 213–218
Bartolomé AP, Rupérez P (1995) Eur J Clin Nutr 49 [Suppl 1]: (in press)
AOAC (1985) Method 43, A14-A20. J Assoc Off Anal Chem 68: 339
Prosky L (1986) In: Vahouny GV, Kritchevsky D (eds) Dietary fiber. Basic and clinical aspects. Plenum, New York, pp 1–16
UNE (1976) Guide for installation of a tasting room. In: UNE norm. Standard No. 33-119-76
Dethmers AE et al (1981) Food Technol 35: 50–59
Mc Dougall DB (1984) In: Piggot JR (ed) Sensory analysis of foods. Elsevier Applied Science, Barking, pp 93–103
Cooke RD, Aliison CJ, Baldry J, Caycill JC, Ferber CEM, Kanagasabapathy L, Veale MJ (1976) J Food Technol 11: 475–484
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Bartolomé, A.P., Rupérez, P. & Fústen, C. Effect of freezing rate and frozen storage on the texture and sensory analysis of two pineapple fruit cultivars. Z Lebensm Unters Forch 201, 365–370 (1995). https://doi.org/10.1007/BF01192734
Received:
Revised:
Issue Date:
DOI: https://doi.org/10.1007/BF01192734