Effects of calcium pre‐treatments and freezing rates on fluid loss from plantain products

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Abstract
Summary: Ripe plantain slices treated with calcium chloride (0, 1360 or 2700 ppm Ca) solutions were packed one layer thick in flexible pouches prior to freezing in still air at −18 to −20°C, liquid immersion at −18 to −20°C, and cryogenically in liquid nitrogen. A new technique in which the extent of fluid loss from thawed plantain slices could be associated with tissue damage was used to assess quality of the thawed plantain slices. Plantain frozen in liquid nitrogen had the least fluid loss followed by liquid immersion and still air feezing. Treating with calcium ions prior to freezing significantly reduced fluid loss in all freezing methods used. In another experiment the treated plantain slices were frozen in still air −18 to −20°C followed by sensory evaluation of the thawed slices after frying in hot peanut oil. Calcium also significantly increased firmness in the treated slices compared to the control and there were no adverse effects on flavour and appearance. The techno‐economic implications of the study are discussed.