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Firmness and Cell Wall Characteristics of Pasteurized Jalapeño Pepper Rings as Affected by Preheating and Storage
Author(s) -
HOWARD L.R.,
BURMA P.,
WAGNER A.B.
Publication year - 1997
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.1365-2621.1997.tb04374.x
Subject(s) - chemistry , pectin , pepper , pasteurization , brine , food science , hydrolysis , cell wall , calcium , chelation , biochemistry , organic chemistry
Changes in cell wall pectic substances, degree of pectin methylation, bound calcium and firmness were determined in preheated and nonpreheated fresh pack jalapeño pepper rings stored for 5 mo. Pepper rings preheated for 60 min at 50°C in a brine solution (8% NaCl and 0.2% CaCl 2 , were firmer, had more nonextrctable pectins (NXP), more bound calcium, less water‐soluble and chelator‐soluble pectins (CSP), and less pectin methylation than nonpreheated pepper rings. The greater formation and maintenance of nonextractable pectins, which resisted acid hydrolysis during pasteurization and storage is probably an important factor in firming.