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The strawberry (Fragalia ananassa) is commonly used in industry and is thus often frozen; however, drip loss tends to occur following freezing and factors that may reduce drip loss remain unclear. In this study, the role that cell structure, particularly pectin and the cell membrane, has on the drip loss that occurs in different strawberry cultivars was investigated. The relationship between the cell structure in fresh or frozen strawberries and drip loss in thawed strawberries were investigated in ten Japanese strawberry cultivars, with results showing different amounts of drip loss in the various strawberry cultivars. The amount of HCl soluble pectin fraction (HSP) in frozen strawberries was found to correlate with drip loss when thawed at 4 °C. Higher amounts of HSP in the alcohol insoluble solid (AIS) of frozen strawberries showed a higher water holding capacity (WHC). It is therefore suggested that the WHC of the pectin chains in frozen strawberries, which may be adjusted by the neutral sugars in pectin, has the potential of regulating drip leakage during thawing. |
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