Effect of minimal processing on changes in the texture of vacuum-packaged apple slices

• Autorzy: Bieganska-Marecik R. , Czapski J.

Warianty tytułu

PL

Wplyw minimalnego przetwarzania na zmiany tekstury plastrow jablek pakowanych prozniowo

• Języki publikacji: EN

Abstrakty

EN

The aim of the study was to determine changes in the texture and tissue microstructure of apples under the influence of minimal processing, consisting in dipping, blanching and vacuum impregnation with a solution containing ascorbic acid, 4-hexylresorcinol, calcium chloride and sucrose. Among the 10 tested apple varieties the best flesh hardness was found for var. Gala and Idared; these cultivars also exhibited the best texture after the application of vacuum impregnation. The biggest changes both in the texture and tissue microstructure of apples were caused by blanching, while the smallest ones by dipping. The process of vacuum impregnation ensured a greater uniformity in the flesh microstructure of apple slices, whereas the values of firmness for these slices decreased during product’s storage.

PL

W pracy określono zmiany tekstury i mikrostruktury tkanki jabłek pod wpływem procesu minimalnego przetwarzania polegającego na zanurzaniu, blanszowaniu oraz nasączaniu próżniowym roztworem zawierającym kwas askorbinowy, 4-heksylrezorcynol, chlorek wapnia i sacharozę. Spośród 10 badanych odmian jabłek świeżych największą twardością tkanki charakteryzowały się odmiany Gala i Idared (rys. 1), odmiany te odznaczały się również najlepszą teksturą po zastosowaniu nasączania próżniowego (rys. 2). Największe zmiany zarówno w teksturze jak i mikrostrukturze tkanki jabłek powodowało blanszowanie w stosowanym roztworze, najmniejsze zanurzanie (rys. 3, 4, 6). Proces nasączania próżniowego nadał większą jednolitość mikrostrukturze tkanki plastrów jabłek (rys. 6), natomiast wartości twardości tych plastrów zmniejszały się w czasie przechowywania produktu.

Słowa kluczowe

EN

apple slice; vacuum packing; food texture; texture change; minimal processing; storage

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 2
• Opis fizyczny: p.161-166,fig.,ref.

Twórcy

autor

Bieganska-Marecik R.

• Agricultural University of Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Czapski J.

Bibliografia

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