Journal of Animal and Plant Sciences
J. Anim. Plant Sci. [ISSN 2071 - 7024]
Volume 17(3): 2580 - 2588. Published April, 2013.
Sensory quality of roasted apple cv. Reineta affected by processing and storage conditions
Víctor Marcelo 1*, José Benito. Valenciano 2, Juan Antonio Boto 2, Montserrat González-Raurich 3
1 Department of Agrarian Engineering and Sciences, University of León, Ponferrada Campus. Ponferrada, Spain.
2 Department of Agrarian Engineering and Sciences, University of León, León, Spain.
3 Department of Food Hygiene and Technology, University of León, Vegazana Campus, León, Spain
* Author present address: V. Marcelo, University of León, Ponferrada
Campus, Adva. Astorga s/n, 24401 Ponferrada, Spain. Tel:0034 987 442029
E-mail: v.marcelo@unileon.es
Keywords: Microbiology; sensory analysis; time storage; temperature storage
1 SUMMARY
The Designation of Origin (PDO), ‘Manzana Reineta del Bierzo’ realizes
a very rigorous process of selection rejected apples can be used to
obtain products that have greater added value as roasted apples. The
changes in roasted apples cv. Reineta elaborated by procedures H1, H2,
H3 and H4 and then packed in a commercial film and stored at
temperatures of 3 ºC and 20 ºC degrees for a storage period of up to
140 d were studied following a factorial statistical pattern (4×2×10).
Microbiological and sensory analyses were performed every 7 d until the
end of the storage period. Each sample was made up of 146 fruit for
each type of elaboration, storage temperature and storage time. Means
comparison was based on the Tukey test. A PCA without rotation was
performed on the mean sensory scores. No differences between the newly
elaborated roasted apples and the roasted apples stored at 3 ºC were
found until the 42nd day of storage. Differences (p<0.001) in
some visual attributes and in all olfactory-gustatory attributes were
found between storage times whereas no differences were found between
the type of processing conducted and acid taste or alcoholic flavour.
The H4 was the only type of elaboration technique that kept the
original properties of roasted apple cv. Reineta that were stored at 20
ºC temperature for a 14 d period
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