SENSORY QUALITY OF STRAWBERRY JAMS WITH A PARTICULAR FOCUS OF KASHUBIAN STRAWBERRY JAM

Abstract

Applicable legal regulations allow Polish farmers to sell agricultural produce and productsmade from them. This activity enables the creation of a new market of natural food, which is competitivein relation to industrially produced food. The aim of the research was to compare the quality of strawberryjam available on the market with its counterpart produced on farms. The studies compared theextract content and sensory quality of 11 strawberry jams available in retail with jam from the KashubianStrawberry certified with EU PGI. The content of the extract and intensity of 17 sensory markers characterisingthe appearance, consistency, taste and aftertaste of strawberry jam were assessed. The studywas conducted using quantitative descriptive analysis – QDA. The strawberry jam which was comparedwas characterized by a very large diversity of sensory characteristics in terms of brightness, opacity,colour intensity of red and softness. The smaller variation was characterised by an intensity of featuresrelating to elasticity, acidic and chemical taste as well as sweet, dry and fruity aftertaste. Industrial jamswere similar in terms of quite a perceptible sweet taste and viscosity and average perceptible fruit taste.The jam obtained from the Kashubian Strawberry was not inferior to the quality of industrial-gradejam. It stood out in comparison with a high content of extract, attractive red colour and greater softness.Compared to commercial jams, it had a higher intensity of fruity, sweet and sour taste, and a distinctlyfruity aftertaste, with no foreign notes.

Keywords

• rolniczy handel detaliczny
• dżem truskawkowy
• Truskawka Kaszubska