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Effect of dense phase carbon dioxide treatment on physicochemical and textural properties of pickled carrot

文献类型： 外文期刊

作者： Wang, Dan 1 ; Ma, Yue 1 ; Sun, Xin 1 ; Zhang, Min 3 ; Zhao, Yuwei 3 ; Zhao, Xiaoyan 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Minist Agr & Rural Affairs, Beijing Vegetable Res Ctr, Key Lab Vegetable Postharvest Proc,Beijing Key La, Beijing 100097, Peoples R China

2.Shenyang Agr Univ, Coll Food, Shenyang, Liaoning, Peoples R China

3.Longda Food Grp Co Ltd, Laiyang, Shandong, Peoples R China

关键词： Dense phase carbon dioxide; pickled carrot; quality; pectin

期刊名称：CYTA-JOURNAL OF FOOD （ 影响因子：2.255； 五年影响因子：2.381 ）

ISSN： 1947-6337

年卷期： 2019 年 17 卷 1 期

页码：

收录情况： SCI

摘要： Dense phase carbon dioxide (DPCD), as a new type of non-thermal technologies, has exhibited a remarkable effect on sterilization to improve the quality of many fruits and vegetables, but little known on the pickled carrot. In this study, the effect of DPCD treatment on physicochemical, textural properties and microbiological quality of pickled carrot treatment was investigated. Our results showed that the optimum condition of DPCD treatment was 30 min under 20 Mpa. Compared with thermal treatment, the DPCD treatment significantly improved the storage quality of the pickled carrot at hardness, color, and beta-carotene content. Moreover, DPCD treatment increased the total pectin content and reduced the water-soluble pectin content of the pickled carrot without changing the pectin structures and cell-wall composition. Taken together, our study showed that DPCD is a comprehensive technique to improve the quality of the carrot in pickles processing.

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