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High-pressure-freezing effects on textural quality of Chinese cabbage.

Author(s) : FUCHIGAMI M., KATO N., TERAMOTO A.

Type of article: Article

Summary

Differences in texture and histological structure of Chinese cabbage (midribs) pressurized at room temperature or approximately -20 deg C were investigated. Use of rising pressure at room temperaure enhanced de-esterification of pectin in midribs and increased firmness and rupture strain. Detailed results, according to pressure levels, are given. High-pressure-freezing was more effective in improving both texture and histological structure than freezing (-30 deg C) at atmospheric pressure. However, texture of high-pressure-frozen midribs (pliant) differed greatly from that of raw midribs (crisp).

Details

  • Original title: High-pressure-freezing effects on textural quality of Chinese cabbage.
  • Record ID : 1999-0992
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 63 - n. 1
  • Publication date: 1998/01
  • Document available for consultation in the library of the IIR headquarters only.

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