Selecting apple cultivars for use in ready-to-eat desserts based on multivariate analyses of physico-chemical properties

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• 作者：Derek F. Keenan^a ; ^{derek.keenan@teagasc.ie} ; Juan Valverde^a ; Ronan Gormley^b ; Francis Butler^c ; Nigel P. Brunton^a
• 关键词：Ready-to-eat desserts ; Apple ; PCA ; HCA ; Sous vide processing ; Physico-chemical and sensory characteristics
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：2012
• 期刊代码：121_00236438
• 类别：abs
• 出版时间：October, 2012
• 卷：48
• 期：2
• 页码：308-315
• 文件大小：517 K

摘要

The purpose of this study was to assess the suitability of different apple cultivars in processed ready-to-eat dessert model systems i.e. wedges and purees. Selections were carried out based on the variations in physico-chemical and sensory parameters of the cultivars in response to processing. Apples were peeled, cored and sliced into wedges (10聽g) and immersed in a browning inhibitor (6%w/w; 2聽min). Purees were prepared by stewing apple slices (95聽掳C; 15聽min with 33%added water) and sieving (1.4聽mm). Vacuum packed wedges and purees were mildly pasteurised by sous vide (P₉₀聽>聽10聽min) and chilled (4聽掳C). Cultivar (p聽<聽0.0001) influenced the browning and firmness of apple wedges. Gala and Elstar wedges had high sensory acceptability scores (p聽<聽0.01). Similarly, puree sensory and quality characteristics were affected by cultivar. Interrelationships between the parameters analysed and the different cultivars were investigated by multivariate analyses (PCA and HCA). HCA classified the cultivars into three groups, which were compared to PCA visualisations. PCA revealed the first two components accounted for 62-66%of the total variance within the data. The Alwa cultivar had the best overall performance of the cultivars in both wedge and puree applications.