Firmness and cell wall characteristics of pasteurized jalapeno pepper rings affected by acetic acid, calcium chloride and preheating /

(CaCI2), acetic acid, and preheating treatments on firmness

Bibliographic Details
Main Author:	Burma, Prashanthi V.
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1994.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy

Description
Summary:	(CaCI2), acetic acid, and preheating treatments on firmness %, 1. 1 % and 4 %), with and without 0.2% CaC'2. For 0. 9 % acetic acid and 0. 2 % calcium chloride. The control 5 months storage at 230C. Pepper rings packed in brine 8% NaCl and 0.2% CaC'2and then processed in brine containing acid brines are used. Development of treatments to retard and cell wall characteristics of pasteurized jalapeno rings. between Ca" ions and pectic substances, which resisted acid brine containing no CaC'2- Pepper rings packed in low acid Brine treatments included three levels of acetic acid (0. 9 brines (0. 9 % and 1. 1 % acetic acid) were finner and had CaC'2 treated samples was probably due to greater association calcium. commercial pasteurization and storage, especially when high Consumption of jalapeno peppers has increased due to the containing CaC'2 were firmer, had greater levels of CSP and esterification (DE) were measured after 0.5, 1, 2, 3, 4, and extractable pectins (NXP), and pectin degree of firmer than the control. Firmness enhancement during great popularity of Mexican style foods. Fresh jalapenos are High acid brine treatment (4% acetic acid) resulted in hydrolysis. Pepper rings which were preheated had lower levels of WSP, OHSP, and higher texture values and levels of lower levels of WSP than peppers packed in high acid brine. methylesterase and creation of more binding sites for noted for their unique flavor, heat and crisp texture. NXP than non-preheated peppers. Preheated peppers were pectin DE, and lower levels of WSP than peppers packed in pectins (CSP), dilute alkali soluble pectins (OHSP), non- preheating might be due to activation of pectin preheating peppers were incubated at 40'C for 60 minutes in received no preheating treatment. Peppers were pasteurized softening and pectin solubilization, but CaC'2ameliorated softening may result in a higher quality product. This study softening under high acid conditions. Improved firmness in Texture, water soluble pectins (WSP), chelator soluble to an internal temperature of 74'C, and held for 15 min. Unfortunately, fresh peppers lose their crisp texture during was undertaken to investigate the effects of calcium chloride
Item Description:	"Major subject: Food Science & Technology". Vita.
Physical Description:	xi, 62 leaves : illustrations ; 28 cm. Also available online.
Bibliography:	Includes bibliographical references.