INTEC   05402
INSTITUTO DE DESARROLLO TECNOLOGICO PARA LA INDUSTRIA QUIMICA
Unidad Ejecutora - UE
artículos
Título:
Freezing of strawberries by immersion in CaCl2 solutions
Autor/es:
GALETTO, C.; VERDINI, R. A.; ZORRILLA, SE; AMELIA CATALINA RUBIOLO
Revista:
Food Chemistry
Editorial:
Elsevier Ltd
Referencias:
Año: 2010 vol. 123 p. 243 - 248
ISSN:
0308-8146
Resumen:
The present investigation studied the freezing of strawberries by immersion in CaCl2 solutions, analysing 222 solutions, analysing 22
drip loss, pectin content and the degree of esterification of the pectins, total and cell-wall bonded calcium 2323
contents, the ratio bonded calcium/total calcium, and textural parameters. In addition, the effect of 24calcium/total calcium, and textural parameters. In addition, the effect of 24
immersion in pectin methylesterase (PME) solutions prior to immersion freezing (IF) was analysed. 25analysed. 25
The firmness of thawed fruit decreased by approximately 74% with respect to fresh strawberries, and nei- 2626
ther IF-CA (freezing by immersion in CaCl2 solution) nor PMEIF-CA (immersion in PME solution + freez- 272 solution) nor PMEIF-CA (immersion in PME solution + freez- 27
ing by immersion in CaCl2 solution) provided significant benefit in maintaining firmness when compared 282 solution) provided significant benefit in maintaining firmness when compared 28
to slow freezing (SF). IF provided a significant benefit in reducing drip loss of thawed strawberries when 2929
compared to SF, but pre-treatment with PME did not provide any additional benefit.