Firmness and cell wall characteristics of pasteurized jalapeno pepper rings as affected by calcium chloride and rotary processing

Journal of Food Science

Volumn 64, Issue 3, 1999, Pages 494-497

  Gu, Y S ^a   Howard, L R ^b   Wagner, A B ^c  

^a Pukyong National University   (South Korea)

^b UNIVERSITY OF ARKANSAS   (United States)

^c TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Calcium chloride; Firmness; Jalapeno pepper; Pectic substances; Rotary processing

Indexed keywords

CAPSICUM;

EID: 0033035013     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15069.x     Document Type: Article

References (21)

1. Abbatemarco, C. and Ramaswamy, H.S. 1994. End-over-end thermal processing of canned vegetables: Effect on texture and color. Food Res. Inter. 27: 327-334.
2. Abou-Fadel, O.S. and Miller, L.T. 1983. Vitamin retention, color and texture in thermally processed green beans and Royal Ann cherries packed in pouches and cans. J. Food Sci. 48: 920-923.
3. Alonso, J., Rodriguez, T., and Canet, W. 1995. Effect of calcium pretreatments on the texture of frozen cherries: Role of pectinesterase in the changes in the pectic materials. J. Agric. Food Chem. 43: 1011-1016.
4. Ahmed, A.E.R. and Labavitch, J.M. 1977. A simplified method for accurate determination of cell wall uronide content. J. Food Biochem. 1: 361-365.
5. Anantheswaran, R.C., Sastry, S.K., Beelman, R.B., Okereke, A., and Konanayakam, M. 1986. Effect of processing on yield, color and texture of canned mushrooms. J. Food Sci. 51: 1197-1200.
6. Clifcorn, L.E., Peterson, G.T., Boyd, J.M., and O'Neil, J.H. 1950. A new principle for agitation in processing of canned foods. Food Technol. 4: 450-460.
7. Fleming, H.P., Thompson, R.L., and McFeeters, R.F. 1993. Firmness retention in pickled peppers as affected by calcium chloride, acetic acid and pasteurization. J. Food Sci. 48: 325-330.
8. Grant, G.T., Morris, E.R., Rees, D.A., Smith, P.J.C., and Thom, D. 1973. Biological interactions between polysaccharides and divalent cations: The egg-box model. FEBS Letter 32: 195-198.
9. Howard, L.R. and Buescher, R.W. 1990. Cell wall characteristics and firmness of fresh pack cucumber pickles affected by pasteurization and calcium chloride. J. Food Biochem. 14: 31-43.
10. Howard, L.R., Burma, P. and Wagner, A.B. 1994. Firmness and cell wall characteristics of pasteurized jalapeno pepper rings affected by calcium chloride and acetic acid. J. Food Sci. 59: 1184-1186.
11. 2, NaCl and brine storage. J. Food Biochem. 9: 211-229.
12. Kinter, D.K. and Van Buren, J.P. 1982. Carbohydrate interference and its correction in pectin analysis using the m-hydroxydiphenyl method. J. Food Sci. 47: 756-759.
13. Lee, W.C. and Ammerman, G.R. 1974. Carotene stereoisomerization in sweet potatoes as affected by rotating and still retort canning processes. J. Food Sci. 39: 1188-1190.
14. Price, R.B. and Bhowmik, S.R. 1994. Heat transfer in canned foods undergoing agitation. J. Food Engineering 23: 621-629.
15. Rao, M.A., Lee, C.Y. and Cooley, H.J. 1985. Loss of color and firmness during thermal processing of canned snap beans. J Food Qual. 8: 39-44.
16. Saldana, G. and Meyer, R. 1981. Effects of added calcium on texture and quality of canned jalapeno peppers. J. Food Sci. 46: 1528-1520.
17. th ed. SAS Institute, Inc., Cary, NC.
18. Steele, R.J. 1987. Effect of can rotation during retorting on retention of color in canned green beans. CSIRO Food Res. Quart. 47: 25-29.
19. Taherian, A.R. and Ramaswamy, H.S. 1996. Comparision of thin profile vs end-over-end agitation processing on thermal softening of vegetable texture. Presented at Ann. Mtg., Inst. of Food Technologists, New Orleans, LA, June 22-29.
20. Tang, H.L. and McFeeters R.F. 1983. Relationships among cell wall constituents, calcium and texture during cucumber fermentation and storage. J. Food Sci. 48: 66-70.
21. Van Buren, J.P. 1979. The chemistry of texture in fruits and vegetables. J. Texture Studies 10: 1-23.