| ชื่อเรื่อง: | Hongpan N. and Siriwongwilaichat P. 2019. Effects of pH and Calcium Treatments on Firmness Retention and Physicochemical Properties of Frozen Mangoes.The 21st Food Innovation Asia Conference 2019 (FIAC 2019) Future Food Innovation for Better Health and Wellness 13-15 June 2019. 175-185. |
| บทคัดย่อ: | Appropriate pretreatment is necessary for preserving the quality of frozen foods.
The effect of pH and its interaction with calcium salt in dipping solutions on the firmness retention and physicochemical properties of frozen mangoes were determined. Mango cubes (2x2x2 cm3) were dipped for 60 s in buffer solutions containing 250 mM of calcium lactate, calcium chloride, and calcium propionate, at pH 3 and 7, respectively before freezing at -40°C in air blast freezer until the temperature of the samples reached -18±2°C. Frozen mangoes were evaluated for firmness, drip loss, color, total soluble solids, pH, acidity, and microstructure after storage at -18±2°C for 30 days. It was found that calcium lactate was very effective in preserving color and firmness at pH 7 but enhanced drip loss and loss of firmness at pH 3. Mango cubes treated with calcium chloride at pH 3 were softer and had higher drip loss than those treated at pH 7. All calcium treatments either at pH 3 or 7 enhanced brownings when of frozen mango after thawing. The microstructure of frozen mango cubes through SEM illustrated a decrease in cell damage of mango treated with calcium lactate at pH 7 while that treated with calcium chloride at pH 3 resulted in the greatest cell damage. The findings in this study suggested that the effectiveness of calcium salt in preserving frozen mango was associated with the pH of the pretreated solution. |
| ที่ปรึกษา: | ผู้ช่วยศาสตราจารย์ ดร.ประสงค์ ศิริวงศ์วิไลชาติ |
| ผู้จัดทำ: | 58403802 : นางสาวนวพร หงส์พันธุ์ |
| รายงานฉบับสมบูรณ์: | Proceeding The 21st Food Innovation Asia Conference 2019 (FIAC 2019)(pdf) |
| ระดับคุณภาพงานวิจัย: | มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับนานาชาติ หรือมีการตีพิมพ์ในวารสารวิชาการระดับชาติที่ปรากฏอยู่ในฐานข้อมูล TCI |