Effects of different freezing methods on calcium enriched papaya ( Carica papaya L.)

The effect of calcium impregnation on drip loss, colour, mechanical properties, sensory perception and freezing time on frozen-thawed papaya was studied, evaluating different freezing methods: cryogenic, tunnel and household freezer freezing. Osmotic dehydration as pre-treatment was also evaluated....

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Detalles Bibliográficos
Autores principales: Lovera, Nancy Noelia, Ramallo, Laura Ana, Salvadori, Viviana Olga
Formato: Articulo
Lenguaje:Inglés
Publicado: 2018
Materias:
Ciencias Exactas
Tropical fruits
Calcium
Osmotic dehydration
Freezing
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/128643
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-128643
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Tropical fruits
Calcium
Osmotic dehydration
Freezing
spellingShingle Ciencias Exactas
Tropical fruits
Calcium
Osmotic dehydration
Freezing
Lovera, Nancy Noelia
Ramallo, Laura Ana
Salvadori, Viviana Olga
Effects of different freezing methods on calcium enriched papaya ( Carica papaya L.)
topic_facet Ciencias Exactas
Tropical fruits
Calcium
Osmotic dehydration
Freezing
description The effect of calcium impregnation on drip loss, colour, mechanical properties, sensory perception and freezing time on frozen-thawed papaya was studied, evaluating different freezing methods: cryogenic, tunnel and household freezer freezing. Osmotic dehydration as pre-treatment was also evaluated. Freezing in liquid nitrogen was considered an inappropriate method for papaya preservation due to cracking. Calcium impregnation and osmotic dehydration increased tissue firmness and decreased freezing time (freezing time for fresh, calcium impregnated and osmo-dehydrated fruit was 23, 17 and 5 min in a tunnel and 118, 83 and 60 min in a household freezer, respectively). Calcium lactate was the most effective way to protect tissue’s firmness before and after a freeze-thaw cycle (maximum stress values approx. 300–400% of the raw tissue for tunnel freezing and 260% for household freezer). Microstructure analysis showed better tissue integrity retention in papaya samples impregnated with calcium lactate than in those with calcium gluconate, after a freezing–thawing cycle, in agreement with the drip loss results. In spite of these results, consumers preferred frozen papaya without pre-treatment or impregnated with calcium gluconate.
format Articulo
Articulo
author Lovera, Nancy Noelia
Ramallo, Laura Ana
Salvadori, Viviana Olga
author_facet Lovera, Nancy Noelia
Ramallo, Laura Ana
Salvadori, Viviana Olga
author_sort Lovera, Nancy Noelia
title Effects of different freezing methods on calcium enriched papaya ( Carica papaya L.)
title_short Effects of different freezing methods on calcium enriched papaya ( Carica papaya L.)
title_full Effects of different freezing methods on calcium enriched papaya ( Carica papaya L.)
title_fullStr Effects of different freezing methods on calcium enriched papaya ( Carica papaya L.)
title_full_unstemmed Effects of different freezing methods on calcium enriched papaya ( Carica papaya L.)
title_sort effects of different freezing methods on calcium enriched papaya ( carica papaya l.)
publishDate 2018
url http://sedici.unlp.edu.ar/handle/10915/128643
work_keys_str_mv AT loveranancynoelia effectsofdifferentfreezingmethodsoncalciumenrichedpapayacaricapapayal
AT ramallolauraana effectsofdifferentfreezingmethodsoncalciumenrichedpapayacaricapapayal
AT salvadorivivianaolga effectsofdifferentfreezingmethodsoncalciumenrichedpapayacaricapapayal
bdutipo_str Repositorios
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