The combined effect of calcium, pectin methylesterase and mild heat on frozen mango quality
| Autor: | Rungkan Boonnattakorn, Panita Ngamchuachit, Soraya Saenmuang, Arpassorn Sirijariyawat |
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| Rok vydání: | 2018 |
| Předmět: |
Lightness
Mild heat food.ingredient Pectin Pectin methylesterase activity food and beverages chemistry.chemical_element Calcium Mixed solution lcsh:S1-972 Agricultural and Biological Sciences (miscellaneous) mango| freezing| calcium| pectin methylesterase| temperature food chemistry Calcium content Browning Food science lcsh:Agriculture (General) Food Science |
| Zdroj: | AIMS Agriculture and Food, Vol 3, Iss 4, Pp 455-466 (2018) |
| ISSN: | 2471-2086 |
| DOI: | 10.3934/agrfood.2018.4.455 |
| Popis: | Both single and mixed solutions of calcium and pectin methylesterase were studied to examine how they improve the quality of frozen mango. The result showed that calcium and pectin methylesterase had a synergistic effect on the mango, helping to improve firmness and decrease the drip loss of the frozen fruit. To increase the efficiency of the mixed solution of pectin methylesterase and calcium, this study examined three immersion temperatures (25, 40 and 50 °C). Pectin methylesterase activity, calcium content, -carotene content, firmness, drip loss and color of the samples were evaluated. The treatment at 40 °C caused high pectin methylesterase activity and calcium content. The firmness of the frozen-thawed mango increased two-fold from 1.25 to 2.50 N, and the drip loss decreased from 15.19 to 9.87 g/100 g when compared with the control samples. Moreover, the frozen-thawed mango that was immersed in pectin methylesterase and calcium at 40 °C had the highest lightness and hue value and the lowest browning index. |
| Databáze: | OpenAIRE |
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