LOW-TEMPERATURE BLANCHING EFFECTS ON CHEMISTRY, FIRMNESS AND STRUCTURE OF CANNED GREEN BEANS AND CARROTS

被引：121

作者：

STANLEY, DW ^{[1
]}

BOURNE, MC ^{[1
]}

STONE, AP ^{[1
]}

WISMER, WV ^{[1
]}

机构：

[1] CORNELL UNIV,NEW YORK STATE AGR EXPT STN,DEPT FOOD SCI,GENEVA,NY 14456

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 02期

关键词：

CARROTS; GREEN BEANS; LOW TEMPERATURE; BLANCHING; FIRMNESS;

D O I：

10.1111/j.1365-2621.1995.tb05666.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Green beans and carrots were canned using extended blanching at 64-65 degrees C and added calcium and/or acid. Firmer products resulted from all treatments but lowered pH was most effective. Blanched green beans were firmer with lower pectin esterification, indicating pectin methyl esterase activity. Green beans and carrots treated with calcium and/or acid and then cooked were firmer than controls. Acid exhibited a firming effect, perhaps by loosening tissue, while calcium reduced the influence of heat. Instrumental bioyield values correlated with sensory results of canned green beans; bioyield may result from a scleriformic layer. Microscopy showed firmer beans had intact middle lamellae while softer samples contained separated cells. These data suggest that the treatments rendered pectates in the middle lamella less heat labile.

引用

页码：327 / 333

页数：7

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