Effects of mild heating treatment on texture degradation and peroxidase inactivation of carrot under pasteurization conditions
Effects of mild heating treatment on texture degradation and peroxidase inactivation of carrot under pasteurization conditions
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DOI：
10.1016/j.jfoodeng.2019.03.024
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发表时间：
2019-09-01
影响因子：
5.5
通讯作者：
Uchino, Toshitaka
中科院分区：
文献类型：
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作者：
Imaizumia, Teppei;Tanaka, Fumihiko;Uchino, Toshitaka
温和加热是改善蔬菜质地的一种有吸引力的方法。在这项研究中，我们采用温和的加热处理，不同的温度和持续时间的胡萝卜根，我们评估的质地降解和过氧化物酶失活的影响，在随后的加热处理，以模仿巴氏杀菌或热烫。温和的加热，特别是在60 ℃下加热60分钟，抑制了随后的加热处理过程中的软化。软化所需的活化能为153.3和185.2 kJ mol（-1）的未处理和温和加热（60 ℃，60分钟）的样品，分别。为了评估组织状况，我们应用电阻抗分析。在温和加热过程中，电池膜被破坏，电解质流动被激活。我们假设，温和的加热增加细胞壁中的钙水平，导致果胶的交联，从而改善胡萝卜样品的细胞结构。虽然在60摄氏度的温和加热并没有使所有的过氧化物酶失活，但在70摄氏度的温和加热使过氧化物酶的耐热部分失活。本研究的结果可以有助于设计工艺，以改善加工蔬菜的质地。
Mild heating is an attractive method to improve the texture of vegetables. In this study, we applied mild heating treatment with various temperatures and durations to carrot roots, and we evaluated the effects on texture degradation and peroxidase inactivation during subsequent heating treatment to mimic pasteurization or blanching. Mild heating, especially at 60 degrees C for 60 min, inhibited softening during subsequent heating treatment. Activation energy required for the softening was 153.3 and 185.2 kJ mol(-1) for untreated and mild-heated (60 degrees C, 60 min) samples, respectively. To evaluate tissue condition, we applied electrical impedance analysis. During mild heating, the cell membranes were damaged and electrolyte flow was activated. We assumed that mild heating increased calcium levels in the cell wall, leading to the crosslinking of pectin, thus improving the cell structure of carrot samples. Although mild heating at 60 degrees C did not inactivate all of the peroxidase, mild heating at 70 degrees C inactivated the heat-resistant fraction of peroxidases. The results of this study can contribute to designing processes for improving the texture of processed vegetables.