Improving textural quality in frozen jalapeño pepper by low temperature blanching in calcium chloride solution
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 varia...
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| Autor*in: |
Pérez-Alemán, Rosario [verfasserIn] Márquez-Meléndez, Rubén [verfasserIn] Mendoza-Guzmán, Virginia [verfasserIn] |
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E-Artikel |
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Oxford, UK: Blackwell Science Ltd ; 2005 |
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Online-Ressource |
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2005 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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In: International journal of food science & technology - Oxford [u.a.] : Wiley-Blackwell, 1987, 40(2005), 4, Seite 0 |
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volume:40 ; year:2005 ; number:4 ; pages:0 |
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10.1111/j.1365-2621.2004.00937.x |
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| 520 | |a 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 CaCl2 solution provided a protective effect in maintaining cell wall integrity. | ||
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10.1111/j.1365-2621.2004.00937.x doi (DE-627)NLEJ242700241 DE-627 ger DE-627 rakwb Pérez-Alemán, Rosario verfasserin aut Improving textural quality in frozen jalapeño pepper by low temperature blanching in calcium chloride solution Oxford, UK Blackwell Science Ltd 2005 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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 CaCl2 solution provided a protective effect in maintaining cell wall integrity. 2005 Blackwell Publishing Journal Backfiles 1879-2005 |2005|||||||||| Calcium ions Márquez-Meléndez, Rubén verfasserin aut Mendoza-Guzmán, Virginia verfasserin aut Jiménez-Castro, Jorge oth Torre, Luis de la oth Rodríguez-Terrazas, Bertha oth Barnard, John oth Quintero-Ramos, Armando oth In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 40(2005), 4, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:40 year:2005 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2004.00937.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 40 2005 4 0 |
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10.1111/j.1365-2621.2004.00937.x doi (DE-627)NLEJ242700241 DE-627 ger DE-627 rakwb Pérez-Alemán, Rosario verfasserin aut Improving textural quality in frozen jalapeño pepper by low temperature blanching in calcium chloride solution Oxford, UK Blackwell Science Ltd 2005 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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 CaCl2 solution provided a protective effect in maintaining cell wall integrity. 2005 Blackwell Publishing Journal Backfiles 1879-2005 |2005|||||||||| Calcium ions Márquez-Meléndez, Rubén verfasserin aut Mendoza-Guzmán, Virginia verfasserin aut Jiménez-Castro, Jorge oth Torre, Luis de la oth Rodríguez-Terrazas, Bertha oth Barnard, John oth Quintero-Ramos, Armando oth In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 40(2005), 4, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:40 year:2005 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2004.00937.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 40 2005 4 0 |
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10.1111/j.1365-2621.2004.00937.x doi (DE-627)NLEJ242700241 DE-627 ger DE-627 rakwb Pérez-Alemán, Rosario verfasserin aut Improving textural quality in frozen jalapeño pepper by low temperature blanching in calcium chloride solution Oxford, UK Blackwell Science Ltd 2005 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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 CaCl2 solution provided a protective effect in maintaining cell wall integrity. 2005 Blackwell Publishing Journal Backfiles 1879-2005 |2005|||||||||| Calcium ions Márquez-Meléndez, Rubén verfasserin aut Mendoza-Guzmán, Virginia verfasserin aut Jiménez-Castro, Jorge oth Torre, Luis de la oth Rodríguez-Terrazas, Bertha oth Barnard, John oth Quintero-Ramos, Armando oth In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 40(2005), 4, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:40 year:2005 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2004.00937.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 40 2005 4 0 |
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10.1111/j.1365-2621.2004.00937.x doi (DE-627)NLEJ242700241 DE-627 ger DE-627 rakwb Pérez-Alemán, Rosario verfasserin aut Improving textural quality in frozen jalapeño pepper by low temperature blanching in calcium chloride solution Oxford, UK Blackwell Science Ltd 2005 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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 CaCl2 solution provided a protective effect in maintaining cell wall integrity. 2005 Blackwell Publishing Journal Backfiles 1879-2005 |2005|||||||||| Calcium ions Márquez-Meléndez, Rubén verfasserin aut Mendoza-Guzmán, Virginia verfasserin aut Jiménez-Castro, Jorge oth Torre, Luis de la oth Rodríguez-Terrazas, Bertha oth Barnard, John oth Quintero-Ramos, Armando oth In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 40(2005), 4, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:40 year:2005 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2004.00937.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 40 2005 4 0 |
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10.1111/j.1365-2621.2004.00937.x doi (DE-627)NLEJ242700241 DE-627 ger DE-627 rakwb Pérez-Alemán, Rosario verfasserin aut Improving textural quality in frozen jalapeño pepper by low temperature blanching in calcium chloride solution Oxford, UK Blackwell Science Ltd 2005 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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 CaCl2 solution provided a protective effect in maintaining cell wall integrity. 2005 Blackwell Publishing Journal Backfiles 1879-2005 |2005|||||||||| Calcium ions Márquez-Meléndez, Rubén verfasserin aut Mendoza-Guzmán, Virginia verfasserin aut Jiménez-Castro, Jorge oth Torre, Luis de la oth Rodríguez-Terrazas, Bertha oth Barnard, John oth Quintero-Ramos, Armando oth In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 40(2005), 4, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:40 year:2005 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2004.00937.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 40 2005 4 0 |
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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 CaCl2 solution provided a protective effect in maintaining cell wall integrity. |
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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 CaCl2 solution provided a protective effect in maintaining cell wall integrity. |
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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 CaCl2 solution provided a protective effect in maintaining cell wall integrity. |
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10.1111/j.1365-2621.2004.00937.x |
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