Processing Lemon Marmalade under High Pressure

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  • 高圧力を利用したレモンマーマレードの製造
  • コウアツリョク オ リヨウ シタ レモンマーマレード ノ セイゾウ

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Abstract

Lemon flavedo has a pleasant odour, but its consistency is quite firm. The objectives of this study were to investigate the softening of flavedo by soaking in citric acid solutions, pressurization, or heating, and to compare pressure-induced (HP-) lemon marmalade and heat-induced (H-) marmalade. Sliced flavedo was soaked in citric acid solution at pH 2.0. The albedo, segment walls, and juice sacs were homogenized in a solution of citric acid (pH 2.5). They were subsequently mixed after soaking for 24 h. Sucrose was added (final sugar content: 55%), and the samples were vacuum packed and pressurized for 30 min at 500 MPa or boiled for 10 min. When the flavedo was soaked in a citric acid solution (pH 2.0-2.7), it became softer as the pH was decreased. The firmness of the pressurized flavedo was similar to that of raw flavedo. The flavedo in HP-marmalade was more firm and the ⊿E and change in colour were smaller than those of H-marmalade. However, no significant differences were observed in the viscosity of the jellies or in the sensory evaluations of HP- and H-marmalade. HP-marmalade was deemed to be superior to H-marmalade in a sensory test, because HP-marmalade maintained a good colour and flavour.

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