Towards the Use of Biochemical Indicators in the Raw Fruit for Improved Texture of Pasteurized Apricots

Autor: Jean-François Maingonnat, Albert Ribas-Agustí, Barbara Gouble, Sylvie Bureau, Catherine M.G.C. Renard, Jean-Marc Audergon
Přispěvatelé: Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Department of Food Technology, Universitat de Lleida, Génétique et Amélioration des Fruits et Légumes (GAFL), Institut National de la Recherche Agronomique (INRA), ANR-11-ALID-0006 ILLIAD, Avignon Université (AU)-Institut National de la Recherche Agronomique (INRA), Unité de recherche Génétique et amélioration des fruits et légumes (GALF)
Jazyk: angličtina
Rok vydání: 2017
Předmět:
Titratable acidity
[SDV]Life Sciences [q-bio]
abricot
Pasteurization
Titratable acid
pasteurisation
acidité titrable
Raw material
01 natural sciences
Industrial and Manufacturing Engineering
propriété biochimique
law.invention
enzyme pectinolytique
0404 agricultural biotechnology
Firmness
law
parasitic diseases
Thermal treatment
Cultivar
Food science
Safety
Risk
Reliability and Quality
Softening
Biochemical properties
2. Zero hunger
Canning
pasteurizing
Chemistry
business.industry
Process Chemistry and Technology
Flesh
010401 analytical chemistry
food and beverages
Ripening
04 agricultural and veterinary sciences
040401 food science
traitement thermique de l'aliment
0104 chemical sciences
texture du fruit
amélioration de la qualité
Food processing
business
Pectinolytic enzymes
Food Science
Zdroj: Food and Bioprocess Technology
Food and Bioprocess Technology, Springer, 2017, 10 (4), pp.1-12. ⟨10.1007/s11947-016-1850-7⟩
Food and Bioprocess Technology, Springer, 2017, pp.1-12. ⟨10.1007/s11947-016-1850-7⟩
ISSN: 1935-5130
1935-5149
DOI: 10.1007/s11947-016-1850-7⟩
Popis: titre précédent : softening of pasteurized apricots : towards the use of biochemical indicators in the raw fruit for improved texture; Quality of canned apricots is seriously compromised by the loss of their flesh firmness during pasteurization. This work conducted a comprehensive characterization of the biochemical properties of raw apricots, as well as of the tissue softening during pasteurization using a multimethodology approach. Biochemical and textural results were analyzed to seek possible correlations, with the aim to elucidate which properties could be used as indicators in raw fruit for obtaining pasteurized products with better texture. There were large effects of cultivar, ripening stage, and intra-fruit zone on the biochemical and textural properties of apricots. The titratable acidity, amongst ethylene production, soluble solid content, and pectinolytic enzyme activities, was the biochemical property that correlated more robustly to the loss of texture. It had significant correlation coefficients of −0.9 and 0.5 with firmness of pasteurized fruit and loss of firmness, respectively. We propose titratable acidity to be used as indicator for raw material selection and/or to be modulated during apricot food processing.
Databáze: OpenAIRE
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