Impact of Vacuum Cooking Process on the Texture Degradation of Selected Apple Cultivars
Article first published online: 21 OCT 2009
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 9, pages E512–E518, November/December 2009
How to Cite
Bourles, E., Mehinagic, E., Courthaudon, J.L. and Jourjon, F. (2009), Impact of Vacuum Cooking Process on the Texture Degradation of Selected Apple Cultivars. Journal of Food Science, 74: E512–E518. doi: 10.1111/j.1750-3841.2009.01360.x
- Issue published online: 9 NOV 2009
- Article first published online: 21 OCT 2009
- MS 20080808 Submitted 5/13/2009, Accepted 7/24/2009.
- double compression;
- penetrometric parameter;
- vacuum cooking
ABSTRACT: Thermal treatments are known to affect the textural properties of fruits and vegetables. This study was conducted to evaluate the influence of vacuum cooking process on the mechanical properties of various apple cultivars. A total of 10 apple cultivars were industrially processed by vacuum pasteurization at 95 °C for 25 min. The raw material was characterized by penetrometry, uniaxial double compression, soluble solid content, and titrable acidity. Textural properties of processed apples were analyzed by uniaxial double compression. As expected, for all cultivars, fruit resistance was lower after processing than before. Results showed that texture degradation due to vacuum pasteurization was different from one cultivar to another. Indeed, some cultivars, initially considered as the most resistant ones, such as Braeburn, were less suitable for processing, and became softer than others after thermal treatment. Consequently, it is worth noting that the texture classification of the investigated apple cultivars was changed by the vacuum-cooking process.