Vacuum Impregnation to modify physico chemical properties and sensory attributes of watercress (leaves were selected diameter 1.4 cm)

VacuumImpregnation to modify physico chemical properties and sensory attributes of watercress(leaves were selecteddiameter 1.4cm)

Smaller ice crystals in AFP-I impregnated (58 kPa, for 5 min) frozen samples. The authors found a reduction of carboxyl groups esterified with methyl alcohol in the tested tissue in the range from 85% to 45% in comparison to water-impregnated apples. The relevant literature data suggest that in the case of freezing an alternative to calcium ions and pectin methyl esterase may be provided by the application of antifreeze protein type I in the impregnating solutions. Antifreeze proteins I were used in the impregnation of watercress e.g., by Cruz et al. (2009).

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