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Texture changes of high pressure processed fresh-cut carrots combined pretreatment

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2012 Dallas, Texas, July 29 - August 1, 2012  121340987.(doi:10.13031/2013.42026)
Authors:   Hongmin Zhang, Yong Yu, Songming Zhu
Keywords:   fresh-cut, carrot, texture, high pressure processing, pretreatment

The effects of high pressure processing on changes of hardness, microstructure and damage to cell members (relative electrolyte leakage) of fresh-cut carrot slices were assessed. Carrots were treated in a pressure range from 0.1MPa to 600MPa at 20C with/without pretreatment, and pressure holding time was 5min. Then processed samples were stored at 4C for 9 days. The effects of pretreatment temperature (60C), calcium chloride concentration (1.0%) and their complex interaction on hardness have been studied. Results showed that, all samples without pretreatment caused a loss of hardness (about 8.73% to 31.35%), and this loss increased with higher pressure below 300MPa. However, no significant changes in texture loss were observed between 300MPa and 400MPa, but when pressure increasing (from 400 to 600MPa), texture loss was decreased, which can be explained by the tissue recovery during the processing and the premise is that the damage never increase above 300MPa. Pretreatments studied can reduce the loss in hardness (10% to 22%) and hardness of products can be reserved as raw material in some conditions. Relative electrolyte leakage (REL) of 19.95, 41.23 and 52.86 % were found respectively for treatments at 100, 200 and 300MPa, while no further increase in REL was observed at higher pressure levels. Analysis of microscopy images and relative electrolyte leakage provided the high correlations between tissue hardness. The biochemical reactions may play a very important role in hardness reserve in higher pressure.

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