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Firmness and Cell Wall Characteristics of Pasteurized Jalapeño Pepper Rings Affected by Calcium Chloride and Acetic Acid
Author(s) -
HOWARD L.R.,
BURMA P.,
WAGNER A.B.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb14672.x
Subject(s) - pectin , chemistry , softening , acetic acid , brine , calcium , hydrolysis , pepper , food science , nuclear chemistry , biochemistry , organic chemistry , materials science , composite material
Pepper rings packed in brine containing CaCl 2 were firmer, had higher bound calcium, chelator soluble pectin and pectin DE, and less water‐soluble pectin (WSP) than peppers packed in brine containing no CaCl 2 . Pepper rings packed in low acid brines (1% and 1.2% acetic acid) were firmer and had less WSP than those packed in high acid brine. Those samples (4% acetic acid) resulted in softening and pectin solubilization, but CaCl 2 resulted in less softening. Monosaccharide composition of cell walls was not affected by CaCl 2 or acetic acid. Firmness retention in CaCl 2 treated samples was probably due to greater association between calcium ions and pectic substances, which resisted acid hydrolysis.