ARROW@DIT

Title

Improvement in Texture Using Calcium Lactate and Heat-Shock Treatments for Stored Ready -to-Eat Carrots

Authors

Daniel Rico, Dublin Institute of TechnologyFollow
Ana Belen Martin-Diana, Dublin Institute of TechnologyFollow
Jesus Maria Frias, Dublin Institute of TechnologyFollow
J. Barat, Universidad Politencian Camino de Vera
Gary Henehan, Dublin Institute of TechnologyFollow
Catherine Barry-Ryan, Dublin Institute of TechnologyFollow

Document Type

Article

Rights

This item is available under a Creative Commons License for non-commercial use only

Disciplines

Microbiology

Publication Details

Journal of Food Engineering, vol.79, 2007, pp.1196-1206

Available from the publisher herehttp://www.sciencedirect.com/science?_ob=ArticleListURL&_method=list&_ArticleListID=1783981562&_sort=r&_st=13&view=c&_acct=C000056897&_version=1&_urlVersion=0&_userid=2322584&md5=60045ff6bd7905e36ceb66b7c6253bdd&searchtype=a

Abstract

The use of calcium lactate solutions has been shown to be a healthy alternative to chlorine washing in order to maintain the shelf-life of fresh-cut products. The aim of this research was to analyse the effects of calcium lactate (15 g L⁻¹) treatment at 25 °C and 50 °C (heat-shock) on the textural properties of sliced carrots and to compare those with the chlorine treatment (120 mg L⁻¹) widely used in industry. Several direct and indirect markers of textural changes in carrots during storage were used: Instron textural analysis, Cryo-SEM and optical microscopic, sensory analysis, pectin methylesterase (PME) activity, calcium content and water activity. Samples treated with calcium lactate maintained texture significantly (p < 0.05) better than samples treated with chlorine throughout storage. Calcium lactate treatment produced a reduction in the water activity in sliced carrots and a higher firmness (Instron analysis) than chlorine treatment. In addition, combined use of heat-shock and calcium lactate treatment increased PME activity significantly when compared to the other treatments, results that were confirmed by sensory analysis. Cryo-SEM analyses showed that combined heat-shock and calcium lactate treatment was more effective in maintaining the turgor of cortex tissue cells and reduced the extent of lignification at cutting-edge areas. The use of calcium lactate combined with heat-shock is a promising washing method for fresh-cut carrots in order to preserve their texture and improve their nutritional value, avoiding the use of chlorine washing.

Recommended Citation

Rico, D., Martin-Diana, A., Frias, J., Barat, J., Henehan, G., Barry-Ryan, C.: Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots. Journal of Food Engineering, Volume 79, Issue 4, April 2007, pp. 1196-1206.