Effect of temperature, pressure and calcium soaking pre-treatments and pressure shift freezing on the texture and texture evolution of frozen green bell peppers (Capsicum annuum) |
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Authors: | Sónia Marília Castro Ann Van Loey Jorge Alexandre Saraiva Chantal Smout Marc Hendrickx |
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Affiliation: | (1) Department of Chemistry, Universidade de Aveiro, Campus de Santiago, 3810-193 Aveiro, Portugal;(2) Center for Food and Microbial Technology, Laboratory of Food Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee (Leuven), Belgium |
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Abstract: | The firmness of green bell pepper (Capsicum annuum) was studied under different processing conditions. Thermal texture degradation kinetics of pepper tissue between 75 and
95 °C could be accurately described by a fractional conversion model. The firmness of pre-processed pepper increased when
the samples were submitted to several heat, pressure, and combinations of heat/pressure and calcium soaking pre-treatments.
Pre-heating at 55 °C during 60 min and mild heat/high-pressure treatments (200 MPa at 25 °C, 15 min) yielded the best results,
which were further improved when combined with calcium soaking. These pre-treatments significantly slowed down thermal texture
degradation of pepper at 90 °C, a typical temperature used for pepper blanching prior to freezing. The above-mentioned pre-treated
samples showed a significant reduction in firmness when frozen by regular freezing at 0.1 MPa. The same samples showed no
changes in firmness when frozen by high-pressure shift freezing at 200 MPa. When freezing was carried out by high-pressure
shift and after frozen storage (−18 °C) for 2.5 months, pressure pre-treated pepper showed a better retention of texture than
thermal pre-treated pepper. |
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Keywords: | Peppers Capsicum annuum Texture Pressure Heat Calcium Pressure shift freezing Pectin methylesterase |
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