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EFFECTS OF CALCIUM PRE-TREATMENTS AND FREEZING RATES ON FLUID LOSS FROM PLANTAIN PRODUCTS.

Author(s) : OLORUNDA A. O., TUNG M. A.

Type of article: Article

Summary

RIPE PLANTAIN SLICES TREATED WITH CALCIUM CHLORIDE (2,700 PPM CALCIUM) SOLUTIONS WERE PACKED ONE LAYER THICK IN FLEXIBLE POUCHES PRIOR TO FREEZING IN STILL AIR AT 255 TO 253 K (-18 TO -20 DEG C), LIQUID IMMERSION AT 255-253 K, AND CRYOGENICALLY IN LIQUID NITROGEN. THE EXTENT OF FLUID LOSS FROM THAWED PLANTAIN SLICES COULD BE ASSOCIATED WITH TISSUE DAMAGE. PLANTAIN FROZEN IN LIQUID NITROGEN HAD THE LEAST FLUID LOSS FOLLOWED BY LIQUID IMMERSION AND STILL AIR FREEZING. TREATING WITH CALCIUM IONS PRIOR TO FREEZING REDUCED LOSS IN ALL FREEZING METHODS USED. IN ANOTHER EXPERIMENT THE TREATED PLANTAIN SLICES WERE FROZEN IN STILL AIR 255-253 K FOLLOWED BY SENSORY EVALUATION OF THE THAWED SLICES AFTER FRYING IN HOT PEANUT OIL. CALCIUM ALSO SIGNIFICANTLY INCREASED FIRMNESS IN THE TREATED SLICES COMPARED TO THE CONTROL.

Details

  • Original title: EFFECTS OF CALCIUM PRE-TREATMENTS AND FREEZING RATES ON FLUID LOSS FROM PLANTAIN PRODUCTS.
  • Record ID : 1985-0598
  • Languages: English
  • Source: J. Food Technol. - vol. 19 - n. 2
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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