Impact of Vacuum Cooking Process on the Texture Degradation of Selected Apple Cultivars

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 degrees 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.

Texture variation in apricot: Intra-fruit heterogeneity, impact of thinning and relation with the texture after cooking

“…Clearly, the different apricot varieties did not have the same degree of susceptibility to texture loss during the cooking process. Bourles, Mehinagic, Courthaudon, and Jourjon (2009) also observe on apple a disjunction in the texture classification of raw and vacuum-cooked varieties.…”

Análisis de Perfil de Textura en Plátanos Pelipita, Hartón y Topocho

“…La gomosidad y la masticabilidad son los parámetros que indican la energía necesaria para desintegrar un alimento de manera que esté listo para ser deglutido. De acuerdo a Bourles et al, (2009) los valore bajos para este parámetro indican si hay una pérdida de adherencia entre las paredes celulares luego de la compresión, es decir, si un alimento es más suave.…”

“…Estos resultados concuerdan con los expuestos por Paredes (2012). De acuerdo a Bourles et al, (2009) la cohesividad demuestra el grado de destrucción de los tejidos celulares luego del primer ciclo de compresión. Para este parámetro, los valores más cercanos a cero indican que la mayor cantidad de paredes celulares fueron rotas durante la primera compresión.…”

Leaching of polyphenols from apple parenchyma tissue as influenced by thermal treatments

“…Furthermore, polyphenol losses increased with 1 h of heating time with 65% of the original flavan-3-ols and 40% of the original caffeoylquinic acid retained in pear tissues. Texture changes with cell destructuration (Bourles et al, 2009;Chassagne-Berces et al, 2009) are expected to influence phenolic compounds diffusion. Structure, the main contributing factor to textural properties of fruit includes cellular turgor and cell wall integrity, both of which are lost during heat treatment (De Belie, 2002); cellular turgor requires membrane integrity, and its loss is a sign of the loss of cellular compartmentalization, while cell wall degradation leads to larger pore sizes and hence also facilitates diffusion (Waldron et al, 1997).…”