Premium
Effect of ripening stage and infusion with calcium lactate and sucrose on the quality and microstructure of frozen mango
Author(s) -
Siramard Sirirak,
Charoenrein Sanguansri
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12553
Subject(s) - sucrose , osmotic dehydration , ripening , calcium , chemistry , food science , dehydration , microstructure , botany , biochemistry , biology , crystallography , organic chemistry
Summary The effect of the ripening stage and infusion with calcium lactate and sucrose on the quality and microstructure of frozen mango was investigated. Partially ripe and ripe mangoes cubes were infused in 1% calcium lactate solution or a combination of 1% calcium lactate and 50% sucrose solution for 1 h before freezing at −20 °C and stored for 14 days. After thawing, both the partially ripe and ripe mangoes treated with the combination of calcium lactate and sucrose exhibited the highest firmness value, sensory firmness score and lowest drip loss. Light microscope images also illustrated less damage to the cell wall of mango pretreated with calcium and sucrose. The calcium‐reinforced structure of the fruit and osmotic dehydration with sucrose reduced the freezable water content and consequently limited ice crystal damage. Furthermore, partially ripe mango was more suitable for freezing than ripe mango due to its stronger cell wall structure.