We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Evaluation of Three-Step Pretreatment Combined with Air Blast or Cryomechanical Freezing in Improving the Quality of Frozen Strawberries (Fragaria+ananassa Duch. cv. Harunoka).
- Authors
An-Chieh Yu; Hung-Ju Liao
- Abstract
The freezing tolerance of the strawberries related to the application of various pretreatment methods combined with air blast (AB) or cryomechanical (CM) freezing was investigated during 24 weeks of frozen storage. Osmotic pretreatments with lemon juice (LJ) solution and crystallized sucrose (CS) exerted significant protective effects on color stability of frozen-thawed strawberries. As compared with no pretreatment, the combined pretreatment using sodium alginate (SA) or low methoxyl pectin (LMP) vacuum-infusion (VI) and subsequent calcium dipping for frozen strawberries reduced firmness loss by 11.5-34.2% and reduced drip loss by 84.6-91.7% depending on specific VI solutions and calcium concentration, while SA or LMP VI alone showed no significant improvement in the retention of texture. CM freezing not only provoked significant reductions in overall freezing time and moisture loss compared to AB freezing, but also resulted in minimizing color and texture instability of frozen strawberries when combined with the three-step pretreatment process.
- Subjects
FROZEN strawberries; STRAWBERRY quality; FROZEN fruit; MOISTURE content of food; COLOR of fruit; FRUIT texture; CRYOBIOLOGY
- Publication
International Journal of Food Engineering, 2016, Vol 12, Issue 2, p153
- ISSN
1556-3758
- Publication type
Article
- DOI
10.1515/ijfe-2015-0160