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Cerises et fraises plus fermes : nouveau procédé.

A new process for firmer canned cherries and strawberries.

Auteurs : CARLE R., BORZYCH P., DUBB P., et al.

Type d'article : Article

Résumé

A combination of calcium brining and cold storage markedly improved the firmness of canned cherries and strawberries. Formation of calcium chelates is only partly responsible for textural improvement and involvement of peroxidase is suggested. Pectin methyllesterase and peroxidase showed activity even at 1-4 °C and pH4. The texture of the canned products depended on the composition of the pectin fractions and not on the quantity of pectin in the fruit.

Détails

  • Titre original : A new process for firmer canned cherries and strawberries.
  • Identifiant de la fiche : 2002-0861
  • Langues : Anglais
  • Source : Food Aust. - vol. 53 - n. 8
  • Date d'édition : 05/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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