PROBIEN   20416
INSTITUTO DE INVESTIGACION Y DESARROLLO EN INGENIERIA DE PROCESOS, BIOTECNOLOGIA Y ENERGIAS ALTERNATIVAS
Unidad Ejecutora - UE
artículos
Título:
Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple.
Autor/es:
GÓMEZ, P.; GARCÍA LOREDO, A.; NIETO, A. ; SALVATORI, D.; GUERRERO, S. ; ALZAMORA, S.M.
Revista:
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2012
ISSN:
1466-8564
Resumen:
The aim of this study was to evaluate the effect of pulsed light (PL) combined with an anti-browning dipping (AD) (ascorbic acid plus CaCl2 solution) and refrigerated storage on native microflora survival, color, rheological properties (oscillatory shear, creep/recovery and double-compression tests), texture, micro and ultrastructure of cut apple. The anti-browning dipping was effective in inhibiting browning on apple surface exposed up to a PL dose of 71.6 J/cm2. Native microflora counts in stored samples treated with AD + PL were lower than in non-treated apples. Changes in rheological properties due to treatments and/or storage were detected. They were mainly associated with a decrease in G?? and G?? and an increase in compliances J0, J1 and J2 and modifications of TPA parameters. The assessors only evidenced a slight decrease in juiciness and crispness in stored and/or AD + PL treated apples. Changes in rheological properties and texture were partially correlated with structure features