88E-10 |
Improving quality in frozen jalapeno pepper by low temperature blanching in calcium chloride solution |
R. MÁRQUEZ-MELÉNDEZ1, R. Pérez-Alemán1, V. Mendoza-Guzmán1, J. Jiménez-Castro2, B. Rodríguez-Terrazas1, L. De La Torre3, F. Solís4, and A. Quintero-Ramos1. (1) Division de Estudios de Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Ciudad Universitaria S/N, Chihuahua, Chihuahua, 31170, Mexico, (2) Division de Estudios de Posgrado, Facultad de Zootecnia, Universidad Autónoma de Chihuahua, Ciudad Universitaria S/N, Chihuahua, Chihuahua, 31170, Mexico, (3) Departamento de Catálisis, Centro de Investigación en Materiales Avanzados, Miguel de Cervantes Saavedra No.120, Complejo Industrial Chihuahua, Chihuahua, Mexico, (4) Division de Estudios de Posgrado, Facultad de Medicina, Universidad Autónoma de Chihuahua, Ciudad Universitaria S/N, Chihuahua, Chihuahua, 31170, Mexico The study evaluates the effect of low temperature blanching in calcium chloride solution on firmness retention of jalapeno peppers, and determines optimum conditions for maximum firmness and high color retention. Halved peppers were blanched in calcium chloride solutions (0.07, 0.15, 0.225, 0.3 M) at different temperatures (45, 55, 65, 75 and 85° C) and immersion times (2, 6.5, 11.5, 15.5, 20 min), maintained at different holding times (0, 22.5, 45, 67.5 and 90 min), blanched again for 3 min at 96° C, and then frozen. After treatment, texture, calcium ion uptake, color, pH and pectin methylesterase (PME) activity were measured, and cell wall integrity was evaluated. The study was optimized using a second order rotatable central composite design. Texture, methanol content and pH were affected by all of the studied variables (p£ 0.05), it was found that the optimum response was obtained at temperatures close to 65° C, at 0.20 M CaCl2, at an immersion time of 11 minutes for 45 minutes of holding time. Calcium absorption was significantly affected (p£0.05) by temperature, calcium chloride solutions, and immersion time. An inverse polynomial model explained the variability in uptake of calcium ions in the tissue. Color parameter a* was correlated with temperature using a logistic model. It was observed that at temperatures up to 55° C, green color substantially deteriorated. Microscopic evaluation of the thawed pepper showed that blanching in CaCl2 solution provided a protective effect in maintaining cell wall integrity. Optimum conditions were obtained in the range (63-66° C), in CaCl2 concentration range (0.17-0.22), with immersion time (11-14 min) and holding time range (56-66 min); giving an maximum puncture force of 6.1N with calcium content of 101 mg/100g. The optimum was verified experimentally. Values obtained agreed closely with those predicted for calcium ion uptake, texture, PME activity and color parameter a*.
Session 88E, Fruit & Vegetable Products: Processing
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