EVALUATION OF THE TEXTURE BEHAVIOUR ON FREEZING OF VARIOUS STRAWBERRY CULTIVARS.

EVALUATION DU COMPORTEMENT TEXTURAL A LA CONGELATION DE DIVERSES ESPECES DE FRAISES.

Author(s) : LACROIX C., CASTAIGNE F., ROUTHIER B.

Type of article: Article

Summary

THE FIRMNESS OF SKIN AND PULP WERE DETERMINED FOR 25 STRAWBERRY CULTIVARS BY PUNCTURE-PENETRATION WITH A STAR-SHAPED PROBE FIXED TO AN INSTRON INSTRUMENT. THE MEASUREMENT WAS MADE ON FRESH STRAWBERRIES AND ON STRAWBERRIES FROZEN WITH CO2 GAS, STORED 2-3 MONTHS AT 243 K (-30 DEG C),THEN THAWED. A VERY GOOD DIFFERENTIATION WAS OBTAINED FOR THE SAMPLES WITH THESE TWO PARAMETERS AFTER A SUITABLE SELECTION OF FRUIT AND THE OPTIMISATION OF TEST CONDITIONS. THE REGRESSION EQUATIONS GIVE A VALID PREDICTION OF THE TEXTURE OF THAWED SAMPLES EITHER FROM THE TEXTURE OF FRESH SAMPLES OR FROM THE PERCENTAGE OF MOISTURE LOSS ON THAWING.

Details

Original title: EVALUATION DU COMPORTEMENT TEXTURAL A LA CONGELATION DE DIVERSES ESPECES DE FRAISES.
Record ID : 1985-1980
Languages: French
Source: Lebensm.-Wiss. Technol. - vol. 18 - n. 1
Publication date: 1985/02

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Indexing

Themes: Food quality and safety. Microbiology;
Fruit
Keywords: Strawberry; Measurement; Organoleptic property; Firmness; Freezing