Firmness and cell wall characteristics of pasteurized jalapeno pepper rings as affected by calcium chloride and rotary processing Academic Article

abstract

• Rotary processing resulted in more uniform heat penetration and texture retention throughout the container than resulted after nonagitated processing. Localized softening in nonagitated peppers was due to prolonged heating at the top of the container, which hydrolyzed large molecular weight pectic substances (chelator and nonextractable) to more soluble forms. Calcium improved the texture by maintaining greater levels of insoluble pectic substances (chelator, dilute alkali and nonextractable) and reducing pectin solubilization. The combination of rotary processing and calcium chloride treatment resulted in a product with fresh-like, uniform texture throughout the container.

authors

• Wagner, Alfred

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• Gu, Y. S., Howard, L. R., & Wagner, A. B.

citation count

• 12

complete list of authors

• Gu, YS||Howard, LR||Wagner, AB

publication date

• January 1999

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Calcium Chloride
• Firmness
• Jalapeno Pepper
• Pectic Substances
• Rotary Processing

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1999.tb15069.x

start page

• 494

end page

• 497

volume

• 64

issue

• 3

URL

• http://dx.doi.org/10.1111/j.1365-2621.1999.tb15069.x