Enzyme Aided Peeling and Membrane Removal of Local Mandarins (Citrus Suhuiensis)
A combination of pectinases and cellulases are able to selectively alter the albedo and segment membrane structure of citrus fruits and, hence, aid the removal of the peel, adhering albedo layer and also the segment membrane. This study was camed out to determine the optimum conditions needed to...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English English |
| Published: |
2004
|
| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/6698/1/FSMB_2004_21.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | A combination of pectinases and cellulases are able to selectively alter the albedo
and segment membrane structure of citrus fruits and, hence, aid the removal of the
peel, adhering albedo layer and also the segment membrane. This study was camed
out to determine the optimum conditions needed to peel local mandarins using
pectinases (PeelzymB IV, Novozyme, Switzerland) and cellulases
(CelluclastB 1 SL, Novozyme, Switzerland). The experiment variables were enzyme
concentration, vacuum pressure and vacuum infusion time. In the first part of the
experiment, the local mandarins were first scored fiom stem end to the blossom end
followed by immersion in 1000 ml of enzyme solution at a set vacuum pressure and
ambient temperature (27 f 1 OC). Only one parameter was varied in any one
experiment. The latter part of the experiment was carried out using Response Surface
Methodology (RSM) to determine the optimum combinations of enzyme
concentration, vacuum pressure and vacuum infusion time to aid enzymatic segment
membrane removal. Echip software was employed in the experimental design,
calculate equations and statistical analysis. PeelzymB IV at 0.4 % vlw, 650 mm Hg
vacuum and 16 minutes of vacuum time were found to be optimal for peel removal.The enzyme-peeled h i t s were judged by the panellists using three different sensory
tests to ascertain its appeal to consumers. A significant (P< 0.05) difference between
enzyme-peeled and hand-peeled segments was found, with the panelists preferring
the enzyme-peeled segments. Celluclast@ 1.5L at 4.52 % vlw, vacuum pressure at
370 mm Hg for 9 minutes was found to be optimal. After segment membrane
removal, the membraneless local mandarin segments were then placed in different
concentrations of sugar solutions to gauge consumer acceptance. Different sugar
concentrations were used to emulate commercially available canned mandarin
segments. Although varying concentrations of sugar solutions were used, the colour,
odour, firmness, presence of adhering segment membrane and segment integrity
were not affected as there was no significant (P<0.05) difference among the samples.
It was also observed that local mandarins stored in 15 %rix was the preferred sugar
concentration. As an overview, enzyme-peeled segments were found to be much
more appealing as it had a much more intense orange colour, was firm with no loss
of segment integrity, hence, was very well accepted by the panelists. Thus, enzyme
aided peeling has a great potential as an alternative method to replace conventional
methods of peeling. |
|---|