title: Effect of storage time and temperature on the physicochemical and sensory characteristics of commercial apricot jam.
abstract: Storage conditions are important factors for jam quality. The objective of this study was to monitor the physicochemical stability and sensorial profile of apricot jam during storage for 60 days at 5 °C, 25 °C and 37 °C. For that purpose, special attention was paid to total soluble solids (TSS), titratable acidity (TA), colour, free amino acids (FAA), total sugars (TS) and hydroxymethylfurfural (HMF). The decreasing parameter for jam at the end of storage under 5 °C, 25 °C and 37 °C, respectively, were 16.81%, 34.30% and 56.01% for FAA, and 5.52%, 9.02% and 7.46% for TS; likewise, the increasing were 19.81%, 22.94% and 25.07% for TA, 3.15%, 4.08% and 4.47% for TSS, 15.96%, 112.76% and 150% for HMF. Jam stability was better at 5 °C than 25 °C and 37 °C. The interaction time-temperature factor had significant effects on pH, TS, FAA and HMF, unlike TA, TSS and sensorial profile.
authors.affiliation: Laboratory of Applied Biochemistry, Department of Food Sciences, Faculty of Natural Sciences and Life, University of Bejaia, 06000 Bejaia, Algeria.
authors.forename: Noureddine
authors.initials: N
authors.lastname: Touati
authors.forename: Martha Patricia
authors.initials: MP
authors.lastname: Tarazona-Díaz
authors.forename: Encarna
authors.initials: E
authors.lastname: Aguayo
authors.forename: Hayette
authors.initials: H
authors.lastname: Louaileche
mesh_terms: D000596:Amino Acids / Q000032:analysis; D055598:Chemical Phenomena; D003116:Color; D061353:Food Storage; D005662:Furaldehyde / Q000031:analogs & derivatives / Q000032:analysis; D027861:Prunus / Q000737:chemistry*; D013696:Temperature; D013997:Time Factors
chemical_list: D000596:Amino Acids; C008046:5-hydroxymethylfurfural; D005662:Furaldehyde
keywords: Amino acids; Hydroxymethylfurfural; Jam stability; Organoleptic quality; Physicochemical parameters; Total sugars