Effects of Calcium Chloride‐based Prefreezing Treatments on the Quality Factors of Strawberry Jams

Abstract

ABSTRACT: Vitamin C contents of pretreated strawberries did not change during 2 mo of freezing, but after jam cooking and storage, the vitamin C contents of all the studied jams decreased dramatically. Jams made from strawberries treated with CaCl 2 and PME in a vacuum had the highest firmness compared to the reference or other pretreated jam strawberries (p < 0.05). According to sensory evaluation of the jams, different prefreezing treatments were shown to have a significant influence on the sensory attributes evaluated (p < 0.001), the only exception being the redness of color after 4 mo storage.