The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach
Le Meurlay, Dominique
MetadataShow full item record
This work aimed at evaluating the effects of sous-vide cooking parameters, such as time and temperature and their interactions, on textural attributes of 'Mondial Gala' and 'Granny Smith' apple cultivars. For this, different response surface methodology-based models were developed. This methodology proved a suitable means for the assessment of changes in textural parameters and cell wall modifications during the processing of apples. 'Mondial Gala' fruit displayed better aptitude for the preservation of textural properties after hightemperature processing conditions and were therefore apparently more suited to sous-vide cooking than 'Granny Smith' apples. Pectin methylesterase activity levels in 'Mondial Gala' apples were enhanced at mild temperatures and pectins in this cultivar displayed a lower degree of methylation. Therefore, the establishment of calcium-mediated linkages between cell wall polymers might have been favoured in 'Mondial Gala' apples, thus reinforcing tissues and improving the preservation of textural attributes, in comparison to 'Granny Smith' samples.
Is part ofFood Science and Technology International, 2017, vol. 23, núm. 2, p. 99-109
European research projects
Showing items related by title, author, creator and subject.
Comparative study of improved vs. traditional apple cultivars and their aptitude to be minimally processed as "ready to eat" apple wedges Altisent Rosell, Rosa; Plaza, Lucía; Alegre Vilas, Isabel; Viñas Almenar, Inmaculada; Abadias i Sero, Mª Isabel (Elsevier, 2014)The development of fresh-cut apple products requires the reconsideration of cultivar selection because different characteristics are required compared with those characteristics for the fresh market. The aim of this work ...
Molecular, biochemical and pathological approaches to unravel the defence responses of apples and oranges against Penicillium spp. Burón Moles, Gemma (Universitat de Lleida, 2014-05-27)
Insights into olive fruit surface functions: a comparison of cuticular composition, water permeability, and surface topography in nine cultivars during maturation Diarte, Clara; Lai, Po-Han; Huang, Hua; Romero, Agustí; Casero Mazo, Tomás; Gatius Cortiella, Ferran; Graell i Sarle, Jordi; Medina Piles, Vicente; East, Andrew; Riederer, Markus; Lara Ayala, Isabel (Frontiers Media, 2019-10-25)Olive (Olea europaea L.) growing has outstanding economic relevance in Spain, the main olive oil producer and exporter in the world. Fruit skin properties are very relevant for fruit and oil quality, water loss, and ...