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Improving textural quality in frozen jalapeño pepper by low temperature blanching in calcium chloride solution
Author(s) -
PérezAlemán Rosario,
MárquezMeléndez Rubén,
MendozaGuzmán Virginia,
JiménezCastro Jorge,
Torre Luis de la,
RodríguezTerrazas Bertha,
Barnard John,
QuinteroRamos Armando
Publication year - 2005
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/j.1365-2621.2004.00937.x
Subject(s) - blanching , chemistry , calcium , pepper , food science , methanol , chloride , response surface methodology , chromatography , organic chemistry
Summary The effects of low temperature blanching in calcium chloride solution of jalapeño peppers prior to freezing, on firmness retention, pH, methanol, colour and calcium ions of the product, were evaluated by response surface methodology. Texture, methanol content and pH were affected by all of the variables studied ( P = 0.05). The optimum response was obtained at temperatures of 63.3–66 °C, calcium chloride concentrations of 0.17–0.21 m , immersion time of 11.6–14.4 min, with a holding time after blanching of 56.6–66.1 min. Microscopic evaluation of the thawed pepper showed that blanching in CaCl 2 solution provided a protective effect in maintaining cell wall integrity.