A study on the colour and sensory attributes of high‐hydrostatic‐pressure jams as compared with traditional jams

Four strawberry jams were made by high‐hydrostatic‐pressure treatment at 200, 400, 600 and 800 MPa. A traditional (heat‐processed) strawberry jam was manufactured as control. The anthocyanin content in the jams was screened over 15 days of storage at three different temperatures, 4, 20 and 30 °C. Pelargonidin‐3‐glucoside and pelargonidin‐3‐rutinoside were quantified. The highest stability of the anthocyanins was found when the jams were stored at fridge temperature (4 °C). The traditional jam showed higher stability than the pressured jams but also a bigger loss of anthocyanins during the production process. Examination by descriptive sensory analysis showed that the jam samples were different in many respects.