Share

IIR document

Calcium salts dips for keeping firmness and safety of minimally fresh processed saccharinus melon.

Author(s) : AGUAYO E., ESCALONA V. H., ARTÉS F.

Summary

Microbial growth and firmness loss in minimally fresh processed melon are the main problems to achieve good quality. 'Amarillo' melon (Cucumis melo var. saccharinus Naud) was freshly processed in trapezoidal sections and dipped in different calcium salts (CaCl2, CaC03, calcium lactate and propionate) for 1 min at 60°C. The calcium salt solutions were equivalent at 0.5% CaC12. As control, no calcium salt was added. After dipping, fresh-cut melon was packaged in sealed trays by wing a microperforated film and kept for 8 days at 5°C.

Available documents

Format PDF

Pages: 2006-1

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Calcium salts dips for keeping firmness and safety of minimally fresh processed saccharinus melon.
  • Record ID : 2007-0712
  • Languages: English
  • Source: Innovative Equipment and Systems for Comfort and Food Preservation.
  • Publication date: 2006/02/16

Links


See other articles from the proceedings (51)
See the conference proceedings

Indexing