Effect of Vacuum Impregnation Treatments to Improve Quality and Texture of Zucchini (Cucurbita Pepo, L).

摘要

Vacuum Impregnation (VI) is a non-destructive technology, used to introduce external liquids, in the porous\udstructures of food matrices favored by the action of hydrodynamic mechanism as promoted by pressure changes.\udPrevious studies evidenced the potentiality to apply VI to zucchini [2] but no systematic studies have been carried out\udyet. Aim of this study was to investigate the effect of VI by using mixed solutions containing structuring ability\udcomponents (maltodextrins, salt and CaCl2) with on quality and microstructural properties of zucchini. Slices of\udzucchini (0.5-cm thick) (Cucurbita pepo, L.) were subjected to VI treatments. VI solutions with different solutes\udcomposition were investigated: maltodextrines, NaCl and CaCl2 were used to prepare single (1 solute) or mixed (2\udand 3 solutes) VI solutions Samples were analysed for total solids, soluble solids, salt and [Ca] content, textural\udproperties (shear force, relaxation test), sensory and microstructure (Cryo-SEM). Mass balance (Solute Gain/Loss,\udWater Gain/Loss) was also computed. The composition of the VI solution affected mass transfer. A significant\udchange in the textural properties was observed in zucchini processed with VI solutions containing NaCl and MD; the\udpresence of CaCl2 in the VI solution in combination with the other solutes, was able limit the hardness loss and when\udalone even to determine an hardening effect. Cryo-SEM analysis highlighted a different effect on microstructure of\udthe vegetable tissue due the use of the single or mixed VI solutions. The use of VI mixed solutions made with MD,\udNaCl and CaCl2 to process zucchini allows to favour solute and water gain while limiting textural and microstructural\udchanges