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Effect of fermentation time on texture and microstructure of pickled carrots
Author(s) -
Llorca Empar,
Puig Ana,
Hernando Isabel,
Salvador Ana,
Fiszman Susana M,
Lluch Ma Angeles
Publication year - 2001
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.975
Subject(s) - pickling , xylem , phloem , texture (cosmology) , penetration (warfare) , microstructure , food science , scanning electron microscope , materials science , chemistry , botany , biology , composite material , metallurgy , mathematics , operations research , artificial intelligence , computer science , image (mathematics)
A study was made of the effect of pickling on the texture of carrots. Five different devices and tests were applied: puncture with needle, penetration with sphere or cylinder, texture profile analysis (TPA) and Warner–Bratzler knife. Phloem and xylem areas of samples were tested separately when possible. The results indicated a considerable difference in texture between unprocessed and 1 day pickled carrots. Some of the tests were able to discriminate between phloem and xylem in the samples. None of the tests applied was able to detect differences in texture between samples taken after 1 day of pickling and samples taken at any other point in the pickling process. Scanning electron microscopy (SEM) observations showed structural differences between phloem and xylem which reflected corresponding differences in texture. Some penetration of salt could be seen after 1 day of the pickling process, and a massive penetration of salt at the end of it. © 2001 Society of Chemical Industry