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.