The infuence of both the cultivar and the dehydration method, applied before freezing, on quality characteristics of dehydro-frozen muskmelon spheres has been studied. Water was removed from muskmelon cultivar Mirado and Rony, prior to freezing, by Dewatering-Impregnation-Soaking in concentrated solution (DIS) for 1 h, air dehydration and combined DIS-air dehydration to a fnal 50% weight reduction. The results of the analysis of exudate loss, texture, colour, aroma composition and sensory charac¬teristics ascertained the crucial importance of the cultivar which had a great infuence on the quality of the end products. Moisture reduction prior to freezing reduced exudate loss and improved texture at thawing. All the pre-treatments caused the loss of ethyl esters, namely ""positive"" aroma compounds, while the alcohols, ""negative"" aroma compounds, increased in air dehydrated fruits and remained stable in the DIS-treated ones. This fnding could explain the higher sensory acceptability of the DIS-treated fruit when compared with those pre-air dehydrated
Partial removal of water before freezing: Cultivar and pre treatments as quality factors of frozen muskmelon (Cucumis melo, cv reticulatus Naud) / A. MAESTRELLI,R. LO SCALZO, D. LUPI, G. BERTOLO, D. TORREGGIANI,. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 49:2-3(2001), pp. 255-260. [10.1016/S0260-8774(00)00211-9]
Partial removal of water before freezing: Cultivar and pre treatments as quality factors of frozen muskmelon (Cucumis melo, cv reticulatus Naud).
D. LUPI;
2001
Abstract
The infuence of both the cultivar and the dehydration method, applied before freezing, on quality characteristics of dehydro-frozen muskmelon spheres has been studied. Water was removed from muskmelon cultivar Mirado and Rony, prior to freezing, by Dewatering-Impregnation-Soaking in concentrated solution (DIS) for 1 h, air dehydration and combined DIS-air dehydration to a fnal 50% weight reduction. The results of the analysis of exudate loss, texture, colour, aroma composition and sensory charac¬teristics ascertained the crucial importance of the cultivar which had a great infuence on the quality of the end products. Moisture reduction prior to freezing reduced exudate loss and improved texture at thawing. All the pre-treatments caused the loss of ethyl esters, namely ""positive"" aroma compounds, while the alcohols, ""negative"" aroma compounds, increased in air dehydrated fruits and remained stable in the DIS-treated ones. This fnding could explain the higher sensory acceptability of the DIS-treated fruit when compared with those pre-air dehydratedFile | Dimensione | Formato | |
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