Strawberry puree quality upon pretreatment, freezing and storing

Cilj rada je istražiti kako različiti postupci pripreme i zamrzavanja utječu na kvalitetu kaše jagode koja je skladištena kroz 4 mjeseca. Jagode nabavljene iz trgovačke mreže pripremljene su homogenizacijom nakon čega tretirani blanširanjem ili ultrazvukom. Kaša jagode zamrznute su bez ili uz primjenu visokog tlaka i skladištene na -18 oC kroz 4 mjeseca. Parametri kvalitete koji su ispitani bili su topljiva suha tvar, pH vrijednost, ukupna kiselost, boja, senzorska svojstva, antioksidacijski kapacitet te ukupni fenoli. Svi parametri određeni su prije i nakon skladištenja. Uočeno je da korišteni predtretmani te zamrzavanje uz primjenu visokog tlaka nemaju bitnog pozitivnog učinka na kvalitetu uzoraka. Pire jagode koji nije bio podvrgnut predtretmanu niti visokom tlaku zadržava parametre kvalitete najsličnije početnom uzorku.The aim was to explore how different methods of pretreatment and freezing affect the quality of the strawberry pulp which was stored for 4 months. The strawberries were homogenized after which they were blanched or treated with ultrasound. The strawberry pulp was frozen with or without the use of high pressure and was stored at -18 oC for 4 months. The quality parameters as soluble solids, pH, total acidity, color, sensory attributes, antioxidative capacity and total phenols were analyzed before and after storage. It was observed that the different methods of pretreatment and high pressure freezing didn't have a significant impact on the quality of the samples. The strawberry pulp that wasn't pretreated nor high pressure frozen was the only one that retained most of the quality of the starting sample