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Storage stability of restructured muskmelon (Cucumis melo L.) gel preserved by hurdle technology.

Author(s) : ROOPA N., DAS GUPTA D. K., RADHIKA M.

Type of article: Article

Summary

Muskmelon gel was texturized using sodium alginate, glucono-omega-lactone and a calcium salt, then stabilized in cubes thanks to hurdle technology. Cubes stored at 0-5°C for 2 months did not undergo significant changes, whereas cubes stored at 37°C underwent significant changes cubes stored at 5°C retained acceptable quality for up to 6 months; cubes stored at 37°C showed reduced quality after 4 months.

Details

  • Original title: Storage stability of restructured muskmelon (Cucumis melo L.) gel preserved by hurdle technology.
  • Record ID : 2008-2562
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 45 - n. 5
  • Publication date: 2008/09

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