FIRMNESS AND CELL-WALL CHARACTERISTICS OF PASTEURIZED JALAPENO PEPPER RINGS AFFECTED BY CALCIUM-CHLORIDE AND ACETIC-ACID Academic Article

abstract

• Pepper rings packed in brine containing CaCl2 were firmer, had higher bound calcium, chelator soluble pectin and pectin DE, and less watersoluble pectin (WSP) than peppers packed in brine containing no CaCl2. Pepper rings packed in low acid brines (1% and 1.2% acetic acid) were firmer and had less WSP than those packed in high acid brine. Those samples (4% acetic acid) resulted in softening and pectin solubilization, but CaCl2 resulted in less softening. Monosaccharide composition of cell walls was not affected by CaCl2 or acetic acid. Firmness retention in CaCl2 treated samples was probably due to greater association between calcium ions and pectic substances, which resisted acid hydrolysis. Copyright 1994, Wiley Blackwell. All rights reserved

authors

• Wagner, Alfred

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• HOWARD, L. R., BURMA, P., & WAGNER, A. B.

citation count

• 37

complete list of authors

• HOWARD, LR||BURMA, P||WAGNER, AB

publication date

• November 1994

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Acetic Acid
• Calcium
• Firmness
• Pectins
• Peppers

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1994.tb14672.x

start page

• 1184

end page

• 1186

volume

• 59

issue

• 6

URL

• http://dx.doi.org/10.1111/j.1365-2621.1994.tb14672.x