A new process for firmer canned cherries and strawberries

Authors
Carle, R Borzych, P Dubb, P Siliha, H Maier, O
Citation
R. Carle et al., A new process for firmer canned cherries and strawberries, FOOD AUST, 53(8), 2001, pp. 343-348
Citations number
38
Categorie Soggetti
Food Science/Nutrition
Journal title
FOOD AUSTRALIA
ISSN journal
10325298 → ACNP
Volume
53
Issue
8
Year of publication
2001
Pages
343 - 348
Database
ISI
SICI code
1032-5298(200108)53:8<343:ANPFFC>2.0.ZU;2-Q
Abstract
A combination of calcium brining and cold storage markedly improved the fir mness of canned cherries and strawberries. Formation of calcium chelates is only partly responsible for textural improvement and involvement of peroxi dase is suggested. Pectin methylesterase and peroxidase showed activity eve n at 1-4 degreesC and pH 4. The texture of the canned products depended on the composition of the pectin fractions and not on the quantity of pectin i n the fruit.