Effects of low hydrostatic pressure and moderate heat on texture, pectic substances and color of carrot

Md Shahidul Islam, Noriyuki Igura, Mitsuya Shimoda, Isao Hayakawa

研究成果: ジャーナルへの寄稿学術誌査読

19 被引用数 (Scopus)

抄録

It was reported that moderate heat (<100°C) with 100 MPa pressure (MHP) treatment for long periods of time (12 h) could kill thermostatic bacterial spores. The aim of this work was to investigate the effect of MHP treatments on the quality of carrots in relation to textural changes, release of pectic substances and color change. Fresh carrot (Duncus carota) tissue was subjected to long periods (3, 6, 9, and 12 h) of moderate heating (75, 80, 85, 90, and 95°C), with or without low hydrostatic pressure. The carrot texture pressurized under 100 MPa was firmer than without pressure treatments at 75-85°C for 3-12 h, whereas there was no significant difference between the treatments at 90 and 95°C for 9-12 h and the firmness was almost same as conventional cooking at 100°C for 40 min. The release of pectic substances was lower in MHP treatment than in the normal heat treatment. There was no significant difference of color in any treatments. These results indicate that the combined treatment of low hydrostatic pressure and moderate heat could be used as an effective alternative to conventional thermal processing for higher food quality from the viewpoints of high sporicidal activity, large pressure vessel construction and low cost.

本文言語英語
ページ(範囲)34-38
ページ数5
ジャーナルEuropean Food Research and Technology
217
1
DOI
出版ステータス出版済み - 7月 2003

!!!All Science Journal Classification (ASJC) codes

  • バイオテクノロジー
  • 食品科学
  • 化学一般
  • 生化学
  • 産業および生産工学

フィンガープリント

「Effects of low hydrostatic pressure and moderate heat on texture, pectic substances and color of carrot」の研究トピックを掘り下げます。これらがまとまってユニークなフィンガープリントを構成します。

引用スタイル