30B-9 |
Storage studies on a shelf stable, value added fruit product. |
D. A. OLSON, C. C. Huxsoll, D. W. Sanshuck, and T. H. McHugh. Agricultural Research Service, United States Department of Agriculture, 800 Buchanan Street, Albany, CA 94710 Restructured products provide extended uses for fruits and vegetables. These products usually incorporate storage forms which provide flexibility in manufacture, extending seasonal time constraints. Restructured products also provide an additional source to incorporate fruits and vegetables into the diet. The objective of this research was to assess the shelf stability of a new model fruit product. A model fruit product was developed using dehydrofrozen plum pieces, fresh plum concentrate and a newly adapted forming technology. Dehydrofrozen plums were infused with plum concentrate and air-dried. A portion of the plums were ground and mixed with the remaining plum pieces. The plum mixture was run through a forming machine into an edible casing, producing plum "sticks". After setting, the plum sticks were placed into sealed jars and stored in controlled temperature chambers at 20, 30 and 40 degrees celcius. Sampling for microbial growth, moisture, water activity, color and texture were done at set intervals up to 28 weeks. Results indicated a shelf stable product, with no significant microbial growth recorded over the storage period. Water activity, moisture and texture remained stable throughout the study. Color was the quality attribute with most significant change, with lightness decreasing under accelerated storage from L*=40.0 to L*=26.2 after only 2 weeks at 40 degrees celcius. This research demonstrates a shelf stable new fruit product that retains high quality attributes for several months at room temperature and even longer at refrigerated temperature.
Session 30B, Fruit & Vegetable Products: Sensory, Product Development, Fresh-Cut, and Storage
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