Abstract
The textural quality of carrots subjected to pretreatments affecting the
pectin structure in combination with different freezing conditions was
studied. Carrot samples frozen under different conditions were extensively
studied by light microscopy quantifying the freezing damage based on the
analysis of different parameters (number, area, perimeter, and shape factor of
tissue particles) associated with carrot tissue damage. The reduced texture
loss of rapidly or cryogenically frozen carrots, compared to slowly frozen
samples, was associated with the reduction in cell wall damage in the carrot
tissue. In case no pretreatment was used, carrot texture was only slightly
improved by using high-pressure shift freezing instead of slow freezing.
Detailed analysis of the different steps involved showed that severe tissue
damage occurred during the completion of the high-pressure freezing process at
atmospheric pressure. However, tissue damage, and thus texture loss, of
high-pressure frozen carrots could be minimized by applying pretreatments
consisting of a thermal treatment at 60 °C and a high-pressure treatment at
300 MPa and 60 °C.
Original language | English |
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Pages (from-to) | 543-553 |
Journal | European Food Research and Technology |
Volume | 222 |
Issue number | 5 - 6 |
DOIs | |
Publication status | Published - 2006 |
MoE publication type | A1 Journal article-refereed |
Keywords
- Microstructure
- Freezing conditions
- Vegetable
- Texture
- Pectin structure