Freezing of strawberries by immersion in CaCl2 solutions

被引：75

作者：

Galetto, Carolina D. ^{[1
,2
]}

Verdini, Roxana A. ^{[1
,2
]}

Zorrilla, Susana E. ^{[1
]}

Rubiolo, Amelia C. ^{[1
]}

机构：

[1] UNL, CONICET, Inst Desarrollo Tecnol Ind Quim INTEC, RA-3000 Santa Fe, Argentina

[2] Univ Nacl Rosario, Fac Ciencias Bioquim & Farmaceut, RA-2000 Rosario, Santa Fe, Argentina

来源：

FOOD CHEMISTRY | 2010年 / 123卷 / 02期

关键词：

Calcium; Immersion freezing; Pectin methylesterase; Strawberries; FRAGARIA X ANANASSA; PREFREEZING TREATMENTS; CALCIUM-CHLORIDE; QUALITY; FIRMNESS; FROZEN; PECTINMETHYLESTERASE; APPLES; MODELS;

D O I：

10.1016/j.foodchem.2010.04.018

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：243 / 248

页数：6

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