Food and Fermentation Industries >

2012 , Vol. 38 >Issue 09: 44 - 48

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.09.009

Food and Fermentation Industries

Effects of High Hydrostatic Pressure on Peach Textural in Model System

  • 姚佳 ,
  • 张雅杰 ,
  • 孔民 ,
  • 李瑶 ,
  • 张甫生 ,
  • 胡小松 ,
  • 廖小军 ,
  • 张燕
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Online published: 2012-09-25

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Abstract

In our study,the model system was peach textural components(alcohol insoluble residue) and the effect of high hydrostatic pressure processing,heat treatment and storage temperature on the water-retention capacity,pectin components and cellulose content of cell wall were studied.The results showed that,compared to heat treatment,HHP and low temperature storage had no significant influence on the water–retention capacity,pectin components and cellulose content of AIR.Correlation analysis showed that there was a high correlation among NSP content,WSP content,and water-retention capacity.These results can provide a theoretical basis for the further research on keeping the texture of fruit and vegetable by HHP.

Key words： high hydrostatic pressure; peach; texture; water holding capacity; pectin

Cite this article

姚佳 , 张雅杰 , 孔民 , 李瑶 , 张甫生 , 胡小松 , 廖小军 , 张燕 . Effects of High Hydrostatic Pressure on Peach Textural in Model System[J]. Food and Fermentation Industries, 2012 , 38(09) : 44 -48 . DOI: 10.13995/j.cnki.11-1802/ts.2012.09.009

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