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Impact du blanchiment à basse température combiné à la congélation par variation de pression élevée sur la texture des carottes congelées.

Influence of low-temperature blanching combined with high-pressure shift freezing on the texture of frozen carrots.

Auteurs : BUGGENHOUT S. van, MESSAGIE I., VAN LOEY A., et al.

Type d'article : Article

Résumé

Freezing causes texture loss of tissue-based systems such as fruits and vegetables. To evaluate the potentials of high-pressure freezing for minimizing freezing damage, the effects of high-pressure shift freezing and regular freezing conditions on the texture of carrot cylinders were investigated. To improve the strength of the plant material by a pectin-based network, carrot cylinders were submitted to different pretreatment conditions before freezing. The reduced freezing time of high-pressure shift freezing compared with conventional freezing results in a limited positive effect on the hardness of non-pretreated carrots. A pronounced hardness improvement was obtained when calcium soaking followed by thermal (30 min at 60 °C) or high-pressure (15 min at 60 °C and 300 MPa) pretreatment was combined with high-pressure shift freezing. During subsequent frozen storage at -18 °C, the increased hardness values of pretreated, high-pressure frozen carrots could not be maintained.

Détails

  • Titre original : Influence of low-temperature blanching combined with high-pressure shift freezing on the texture of frozen carrots.
  • Identifiant de la fiche : 2006-0327
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 70 - n. 4
  • Date d'édition : 05/2005

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