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Abstract
As reported in previous CFCS meetings peeling and sectioning of citrus is greatly improved by vaccum infusion of commonly available commercial enzyme solutions resulting in improved products of better appearance and flavor quality than those prepared by conventional methods. Commercial enzymes resulted in products with varying flavor, texture and storage stability. When treatments resulted in higher membrane strength in the sections, products dry-packed in shrink-film covered trays had improved texture and stability. In some products white crystals formed during storage. Analysis showed these were naringin and could be prevented by water spray or dips and rinses in dilute base solutions. The process provides more efficient approaches for preparation of prepared citrus segments and may be applicable to other types of fruit pieces as well. ----- Comme il a été rapporté dans les précédentes sessions de la CFCS, le pelage et la découpe des citrons sont très améliorés par l'infusion sous vide avec des solutions enzymatiques. Ces dernières sont disponibles habituellement dans le commerce et conduisent à des produits améliorés, d'une meilleurs apparence et d'une meilleure qualité aromatique que ceux préparés par des méthodes traditionnelles, Les enzymes du commerce conduisent à des produits à arôme, texture et stabilité à la conservation variables. Quand les traitements permettent un renforcement de la membrane des morceaux, les produits emballés par voie sèche avec films rétractiles ont une meilleure texture et une plus grande stabilité. Dans certains échantillons, il apparaît des cristaux blancs au cours du stockage. A l'analyse c'est de la naringine et on peut empêcher leur formation par pulvérisation d'eau ou immersion et rinçage dans des solutions alcalines et diluées. Le procédé permet une meilleure fabrication pour la préparation de tranches d'agrumes et peut être appliqué aussi bien à d'autres types de fruits.
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