The authors wish to thank C. Grassin and P. Fauquembergue from DSM Food Specialties for their expert knowledge in enzyme applications and F. Forest for his technical help.
Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized Fruits
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 2, pages 716–721, March 2003
How to Cite
Degraeve, P., Saurel, R. and Coutel, Y. (2003), Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized Fruits. Journal of Food Science, 68: 716–721. doi: 10.1111/j.1365-2621.2003.tb05738.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- MS 20020420 Submitted 7/12/02, Revised 11/13/02, Accepted 12/5/02, Received 12/5/02
- vacuum impregnation;
ABSTRACT: Vacuum impregnation allows replacing the occluded air present in fruits by a solution. Apples, strawberries, and raspberries were infused in a solution of pectinmethylesterase (PME) and calcium chloride (CaCl2) either by using this technology or by classical infusion. The vacuum pretreatment limited the loss in fruits firmness following pasteurization. The influence of PME and CaCl2concentrations in the vacuum impregnation solutions on the calcium content, the PME activity and the firmness of pretreated strawberries was studied: the firmness of strawberries was maximal after impregnation in solutions containing a threshold concentration of PME and/or calcium. The synergistic action of PME and calcium used in the vacuum impregnation solution was significant.