Textural, sensory and reological changes of frozen sour cherry during cold storage

In this study, chemical, physical, sensory and reolojical changes of sour cherry, grown in Sultandağı location of Afyonkarahisar province, and frozen by IQF technique were investigated by monthly interval of four month cold storage time. Collar, flavor, odor, integrity, injury, disordered shapes, seed numbers, weight lose, dry matter, pH, titretable acidity, total sugar, total ash, vitamin C, collar change, hydroxymethylfurfural (HMF), were investigated for determination of sensory, physical and chemical change of sour cherry during cold storage. In addition, reological investigation was also made for determination of flow properties of sour cherry juice in every period of cold storage. Sensory analysis was realized with 20 panelists, having experience on this subject. Result of sensory panel showed that cold storage caused partial deterioration in frozen samples. A decrease was determined in the amount of total sugar, vitamin C, phenolic matter during four-month-cold storage. However, an increase occurred in total amount of titratable acidy, hydroxymethylfurfural (HMF) and disolved matter. Flow properties of sour cherry juice were determined as Newtonian. The effect of dissolving method on flow properties of sour cherry juice was also investigated. Insignificant effect of dissolving method was found in flow properties. But water loses of solving in oven or open medium can affect to the other analysis result. All parameters, investigated at this study show that freezing with IQF technique and cold storage give better result versus other conversation method of sour cherry. Therefore, individual quick freezing technique and cold storage could be used for obtaining near properties of fresh sour cherry.