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