Abstract
The present investigation studied the freezing of raspberries by immersion in CaCl2 solutions and PME and calcium solutions, analyzing textural parameters and microstructure. The combined effects of PME and calcium were confirmed to improve the texture and of both fresh and frozen thawed raspberries. Infusion with PME and calcium this condition was established to be the most suitable for preserving the texture of fresh raspberries. In addition, the effect of immersion in pectin methylesterase PME and calcium solutions prior to immersion calcium solutions and slow freezing (SF) was analyzed. The firmness of thawed fruit with slow freezing decreased by approximately 34% with respect to fresh raspberries, and neither IF-CA (freezing by immersion in CaCl2 solution) nor PME–IF-CA (immersion in PME solution + freezing by immersion in CaCl2 solution) provided significant benefit in maintaining firmness when compared to slow freezing (SF). Frozen-thawed raspberries immersion in pectin methylesterase PME and calcium solutions had superior texture and microstructure in comparison with control IF-CA and SF.
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Claims 6
Claim · model-written summary
PME and calcium improved fresh and frozen-thawed raspberry texture.
- Taxon
- raspberriese0
- Organ / stage
- fresh and frozen thawede0
- Treatment
- PME and calciume0
- Outcome
- texturee0
- Direction
- improvee0
Not reportedComparator
Verbatim
e0“The combined effects of PME and calcium were confirmed to improve the texture and of both fresh and frozen thawed raspberries”
Claim · model-written summary
PME and calcium infusion was judged most suitable for preserving fresh raspberry texture.
Verbatim
e0“Infusion with PME and calcium this condition was established to be the most suitable for preserving the texture of fresh raspberries”
Claim · model-written summary
Slow freezing reduced thawed raspberry firmness by approximately 34% relative to fresh fruit.
Verbatim
e0“The firmness of thawed fruit with slow freezing decreased by approximately 34% with respect to fresh raspberries”
Claim · model-written summary
IF-CA did not significantly improve thawed raspberry firmness relative to slow freezing.
Not reportedDirection
Verbatim
e0“neither IF-CA (freezing by immersion in CaCl2 solution) nor PME–IF-CA (immersion in PME solution + freezing by immersion in CaCl2 solution) provided significant benefit in maintaining firmness when compared to slow freezing (SF)”
t0“raspberries”
Claim · model-written summary
PME–IF-CA did not significantly improve thawed raspberry firmness relative to slow freezing.
Not reportedDirection
Verbatim
e0“neither IF-CA (freezing by immersion in CaCl2 solution) nor PME–IF-CA (immersion in PME solution + freezing by immersion in CaCl2 solution) provided significant benefit in maintaining firmness when compared to slow freezing (SF)”
t0“raspberries”
Claim · model-written summary
PME and calcium immersion gave frozen-thawed raspberries superior texture and microstructure compared with IF-CA and slow freezing.
Verbatim
e0“Frozen-thawed raspberries immersion in pectin methylesterase PME and calcium solutions had superior texture and microstructure in comparison with control IF-CA and SF”
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.