Effets de la congélation sous haute pression sur la qualité du chou chinois.

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

Auteurs : FUCHIGAMI M., KATO N., TERAMOTO A.

Type d'article : Article

Résumé

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).

Détails

Titre original : High-pressure-freezing effects on textural quality of Chinese cabbage.
Identifiant de la fiche : 1999-0992
Langues : Anglais
Source : Ital. J. Food Sci. - vol. 63 - n. 1
Date d'édition : 01/1998
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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Indexation

Thèmes : Qualité et sécurité alimentaires. Microbiologie.;
Légumes
Mots-clés : Altération; Texture; Pectine; Pression; Légume; Congélation; Chou de Chine