Pectin methylesterase catalyzed firming effects on low temperature blanched vegetables

Ni, Li; Lin, Daniel Chi-Hong; Barrett, Diane M.

doi:10.1016/j.jfoodeng.2004.10.009

Cited by 80 publications

(60 citation statements)

References 38 publications

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“…This effect is favoured in the case of carrots as endogenous PG activity is almost nonexistent (Stratilova et al, 1998). The stimulation of PME activity with mild heating treatments has been correlated with texture maintenance (Chang, Liao, & Wu, 1996;Ni, Lin, & Barrett, 2005;Van Buren, 1979).…”

Section: Texture Evaluation Of Minimally Processed Vegetablesmentioning

confidence: 99%

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Rico¹,

Martín‐Diana²,

Baviera

et al. 2007

Trends in Food Science & Technology

849

524

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Section: Texture Evaluation Of Minimally Processed Vegetablesmentioning

confidence: 99%

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Rico¹,

Martín‐Diana²,

Baviera

et al. 2007

Trends in Food Science & Technology

849

524

View full text Add to dashboard Cite

“…Prolonged heat treatments can cause cleavage of the pectin chain next to a methyl esterified galacturonic acid residue; however, a reduced level of methyl esterification decreases the occurrence of pectin migrating through this cleavage (Anthon & Barrett, 2006). When potato tissue is heated to 50-70 o C, the PME interacts with the methyl ester groups and produces free carboxylic acid (Ni, Lin, & Barrett, 2005;Nourian & Ramaswamy, 2003;Andersson, Gekas, Lind, Oliveira, & Oste, 1994). At these temperatures, the cell wall is disrupted, leading to increased permeability.…”

Section: Blanchingmentioning

confidence: 99%

Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing

Botero-Uribe

Fitzgerald

Gilbert

et al. 2017

Trends in Food Science & Technology

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“…The beneficial effects on texture after thermal treatments have been explained in terms of the activation of pectin methyl esterase (PME) (Bartolome et al, 1972;Chang et al, 1996;Van Buren, 1979;Ni et al, 2005;Martin-Diana et al, 2005a, in press). Previous work in this laboratory showed calcium lacDifferences between both treatments were not observed in red and green parameters.…”

Section: Textural Propertiesmentioning

confidence: 99%

Efficacy of steamer jet-injection as alternative to chlorine in fresh-cut lettuce

Martín‐Diana¹,

Rico²,

Barry‐Ryan³

et al. 2007

Postharvest Biology and Technology

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Short-time steam processing was used as an alternative to chlorine (100 mg L−1 ) in sanitising fresh-cut lettuce. Quality (pH, water content, colour, potential browning, browning-related enzymes and texture), safety (mesophilic counts) and antioxidant markers (ascorbic and carotenoids) were monitored in lettuce stored for 10 days at 4 • C. The steam treatment produced a shocking effect on lettuce metabolism, showing a significant (p < 0.05) reduction in respiration (from day 3 to 7) and a partial inactivation of browning-related enzymes. Both effects were reflected in a significant reduction of browning. From a safety point of view, steam treatment kept the mesophilic load as low as chlorine treatment, and significantly lowers than the water control. However, antioxidant content, especially ascorbic acid but also carotenoids in a lower degree, showed a reduction compared with chlorine-treated samples. Despite the lower visual browning in steam-treated samples, the sensory panel scored similar values of acceptability and fresh appearance for both samples similarity.

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Pectin methylesterase catalyzed firming effects on low temperature blanched vegetables

Cited by 80 publications

References 38 publications

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing

Efficacy of steamer jet-injection as alternative to chlorine in fresh-cut lettuce

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