Effect of the antifreeze protein on the microstructure of strawberries (Fragaria ananassa Duch)

Detalhes bibliográficos
Autor(a) principal: Rosa,Marilene da Silva
Data de Publicação: 2019
Outros Autores: Ferreira,Chirle, Provesi,João Gustavo, Amante,Edna Regina
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100424
Resumo: Abstract The present work aimed to evaluate the effect of the antifreeze protein on the microstructure and physicochemical properties of hidroponic strawberries, evaluating the titratable acidity, pH, colour and optical microscopy before freezing both in natura (IN) and impregnated with the protein (IP), and after thawing without the protein (TWP) and impregnated (TIP) with the antifreeze protein (AFP Type I from fish) by vacuum impregnation. After thawing, the treatment was also compared in terms of drip losses. The antifreeze protein impregnated strawberries showed no statistical differences with respect to the physicochemical properties, but the drip loss was statistically lower from the thawed strawberries treated with the antifreeze protein. The vacuum impregnated thawed strawberries showed less damage to the microstructure. The cells of the thawed samples with antifreeze protein conserved the structure of the reference samples of in natura strawberry.
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spelling Effect of the antifreeze protein on the microstructure of strawberries (Fragaria ananassa Duch)StrawberryVacuum impregnationFreezingMicrostructureAbstract The present work aimed to evaluate the effect of the antifreeze protein on the microstructure and physicochemical properties of hidroponic strawberries, evaluating the titratable acidity, pH, colour and optical microscopy before freezing both in natura (IN) and impregnated with the protein (IP), and after thawing without the protein (TWP) and impregnated (TIP) with the antifreeze protein (AFP Type I from fish) by vacuum impregnation. After thawing, the treatment was also compared in terms of drip losses. The antifreeze protein impregnated strawberries showed no statistical differences with respect to the physicochemical properties, but the drip loss was statistically lower from the thawed strawberries treated with the antifreeze protein. The vacuum impregnated thawed strawberries showed less damage to the microstructure. The cells of the thawed samples with antifreeze protein conserved the structure of the reference samples of in natura strawberry.Instituto de Tecnologia de Alimentos - ITAL2019-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100424Brazilian Journal of Food Technology v.22 2019reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.21818info:eu-repo/semantics/openAccessRosa,Marilene da SilvaFerreira,ChirleProvesi,João GustavoAmante,Edna Reginaeng2019-05-17T00:00:00Zoai:scielo:S1981-67232019000100424Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2019-05-17T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Effect of the antifreeze protein on the microstructure of strawberries (Fragaria ananassa Duch)
title Effect of the antifreeze protein on the microstructure of strawberries (Fragaria ananassa Duch)
spellingShingle Effect of the antifreeze protein on the microstructure of strawberries (Fragaria ananassa Duch)
Rosa,Marilene da Silva
Strawberry
Vacuum impregnation
Freezing
Microstructure
title_short Effect of the antifreeze protein on the microstructure of strawberries (Fragaria ananassa Duch)
title_full Effect of the antifreeze protein on the microstructure of strawberries (Fragaria ananassa Duch)
title_fullStr Effect of the antifreeze protein on the microstructure of strawberries (Fragaria ananassa Duch)
title_full_unstemmed Effect of the antifreeze protein on the microstructure of strawberries (Fragaria ananassa Duch)
title_sort Effect of the antifreeze protein on the microstructure of strawberries (Fragaria ananassa Duch)
author Rosa,Marilene da Silva
author_facet Rosa,Marilene da Silva
Ferreira,Chirle
Provesi,João Gustavo
Amante,Edna Regina
author_role author
author2 Ferreira,Chirle
Provesi,João Gustavo
Amante,Edna Regina
author2_role author
author
author
dc.contributor.author.fl_str_mv Rosa,Marilene da Silva
Ferreira,Chirle
Provesi,João Gustavo
Amante,Edna Regina
dc.subject.por.fl_str_mv Strawberry
Vacuum impregnation
Freezing
Microstructure
topic Strawberry
Vacuum impregnation
Freezing
Microstructure
description Abstract The present work aimed to evaluate the effect of the antifreeze protein on the microstructure and physicochemical properties of hidroponic strawberries, evaluating the titratable acidity, pH, colour and optical microscopy before freezing both in natura (IN) and impregnated with the protein (IP), and after thawing without the protein (TWP) and impregnated (TIP) with the antifreeze protein (AFP Type I from fish) by vacuum impregnation. After thawing, the treatment was also compared in terms of drip losses. The antifreeze protein impregnated strawberries showed no statistical differences with respect to the physicochemical properties, but the drip loss was statistically lower from the thawed strawberries treated with the antifreeze protein. The vacuum impregnated thawed strawberries showed less damage to the microstructure. The cells of the thawed samples with antifreeze protein conserved the structure of the reference samples of in natura strawberry.
publishDate 2019
dc.date.none.fl_str_mv 2019-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100424
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100424
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.21818
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.22 2019
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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