کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1187833 963475 2010 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Freezing of strawberries by immersion in CaCl2 solutions
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Freezing of strawberries by immersion in CaCl2 solutions
چکیده انگلیسی

The present investigation studied the freezing of strawberries by immersion in CaCl2 solutions, analysing drip loss, pectin content and the degree of esterification of the pectins, total and cell-wall bonded calcium contents, the ratio bonded calcium/total calcium, and textural parameters. In addition, the effect of immersion in pectin methylesterase (PME) solutions prior to immersion freezing (IF) was analysed. The firmness of thawed fruit decreased by approximately 74% with respect to fresh strawberries, and neither IF-CA (freezing by immersion in CaCl2 solution) nor PME–IF-CA (immersion in PME solution + freezing by immersion in CaCl2 solution) provided significant benefit in maintaining firmness when compared to slow freezing (SF). However, IF provided a significant benefit in reducing drip loss of thawed strawberries when compared to SF, but pre-treatment with PME did not provide any additional benefit.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 123, Issue 2, 15 November 2010, Pages 243–248
نویسندگان
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