Firmness and cell wall characteristics of pasteurized jalapeno pepper rings as affected by preheating and storage Academic Article

abstract

• Changes in cell wall pectic substances, degree of pectin methylation, bound calcium and firmness were determined in preheated and nonpre-heated fresh pack jalapeno pepper rings stored for 5 mo. Pepper rings preheated for 60 min at 50C in a brine solution (8% NaCl and 0.2% CaCl2, were firmer, had more nonextractable pectins (NXP), more bound calcium, less water-soluble and chelator-soluble pectins (CSP), and less pectin methylation than nonpreheated pepper rings. The greater formation and maintenance of nonextractable pectins, which resisted acid hydrolysis during pasteurization and storage is probably an important factor in firming.

authors

• Wagner, Alfred

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• Howard, L. R., Burma, P., & Wagner, A. B.

citation count

• 15

complete list of authors

• Howard, LR||Burma, P||Wagner, AB

publication date

• January 1997

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Calcium Chloride
• Firmness
• Jalapeno Peppers
• Pectic Substances
• Preheating

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1997.tb04374.x

start page

• 89

end page

• &

volume

• 62

issue

• 1

URL

• http://dx.doi.org/10.1111/j.1365-2621.1997.tb04374.x