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Title: Minimizing texture loss of frozen strawberries: effect of infusion with pectinmethylesterase and calcium combined with different freezing conditions and effect of subsequent storage/thawing conditions
Authors: Van Buggenhout, Sandy ×
Messagie, I
Maes, Vicky
Duvetter, Thomas
Van Loey, Ann
Hendrickx, Marc #
Issue Date: Jan-2006
Publisher: Springer
Series Title: European food research and technology vol:223 issue:3 pages:395-404
Abstract: Vacuum infusion (VI), freezing, frozen storage and thawing conditions were optimized in order to minimize the texture loss of frozen strawberries. Slow freezing caused severe loss in textural quality of the strawberries. This quality loss could not be prevented by the application of VI prior to slow freezing, or by the application of rapid, cryogenic or high-pressure shift freezing conditions on non-infused fruits. A remarkable texture improvement was noticed when infusion of pectinmethylesterase (PME) and calcium was combined with rapid or cryogenic freezing. The highly beneficial effect of PME/Ca-infusion followed by HPSF on the hardness retention of frozen strawberries was ascribed to the combined effect of the infused PME (53% reduction in degree of esterification (DE) of the strawberry pectin) and the high degree of supercooling during HPSF. During frozen storage, textural quality of PME/Ca-infused high-pressure frozen strawberries was maintained at temperatures below -8 degrees C, whereas the texture of PME/Ca-infused strawberries frozen under cryogenic freezing conditions was only preserved at temperatures below -18 degrees C. Thawing at room temperature seemed to be an appropriate method to thaw strawberries. Fast thawing by high-pressure induced thawing (HPIT) did not prevent textural quality loss of frozen strawberries.
URI: 
ISSN: 1438-2377
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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