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Abstract:

Steam blanching effect on kiwifruit halves was assessed, tending to optimize this process. Mechanical behavior was evaluated as a function of heating time and tissue temperature through force-deformation and relaxation curves. Histological changes were determined by transmission electron microscopy (TEM) and fluorescence microscopy (FM). Changes in colour, peroxidase and pectinmethylesterase activities were also determined. Breakdown of cell membrane occurred for blanching times of 5 min, being closely associated with green colour disappearance, deep drop in peroxidase activity and significant loss of initial and residual relaxation forces. Cell wall integrity seemed to remain after 5 min of heat treatment, as it could be seen by FM and TEM. Firmness decreased with increasing time and tissue temperature and was affected even after 1 min of heating, being a global measurement of the integrity of the cell and the tissue. The change suffered along heating could be described through multiple regression allowing to model the process of change of kiwifruit as a consequence of blanching. © 2003 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Mechanical and biochemical response of kiwifruit tissue to steam blanching
Autor:Llano, K.M.; Haedo, A.S.; Gerschenson, L.N.; Rojas, A.M.
Filiación:Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (1428) Buenos Aires, Argentina
Departamento de Computación, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (1428) Buenos Aires, Argentina
Palabras clave:Blanching; Enzymes; Kiwifruit; Texture; Biochemistry; Catalyst activity; Deformation; Enzymes; Heating; Regression analysis; Relaxation processes; Tissue; Transmission electron microscopy; Biochemical responses; Food products; Actinidia deliciosa
Año:2003
Volumen:36
Número:8
Página de inicio:767
Página de fin:775
DOI: http://dx.doi.org/10.1016/S0963-9969(03)00071-1
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v36_n8_p767_Llano

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Citas:

---------- APA ----------
Llano, K.M., Haedo, A.S., Gerschenson, L.N. & Rojas, A.M. (2003) . Mechanical and biochemical response of kiwifruit tissue to steam blanching. Food Research International, 36(8), 767-775.
http://dx.doi.org/10.1016/S0963-9969(03)00071-1
---------- CHICAGO ----------
Llano, K.M., Haedo, A.S., Gerschenson, L.N., Rojas, A.M. "Mechanical and biochemical response of kiwifruit tissue to steam blanching" . Food Research International 36, no. 8 (2003) : 767-775.
http://dx.doi.org/10.1016/S0963-9969(03)00071-1
---------- MLA ----------
Llano, K.M., Haedo, A.S., Gerschenson, L.N., Rojas, A.M. "Mechanical and biochemical response of kiwifruit tissue to steam blanching" . Food Research International, vol. 36, no. 8, 2003, pp. 767-775.
http://dx.doi.org/10.1016/S0963-9969(03)00071-1
---------- VANCOUVER ----------
Llano, K.M., Haedo, A.S., Gerschenson, L.N., Rojas, A.M. Mechanical and biochemical response of kiwifruit tissue to steam blanching. Food Res. Int. 2003;36(8):767-775.
http://dx.doi.org/10.1016/S0963-9969(03)00071-1