Comparison of high pressure treatment and thermal pasteurization effects on the quality and shelf life of guava puree
Comparison of high pressure treatment and thermal pasteurization effects on the quality and shelf life of guava puree
复制标题
高压处理与热巴氏灭菌对番石榴原浆品质及保质期影响的比较
DOI：
10.1111/j.1365-2621.1996.331-32.x
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发表时间：
1996
影响因子：
3.3
通讯作者：
Hsin
中科院分区：
文献类型：
--
作者：
G. Yen;Hsin
研究了高压和高温巴氏灭菌对番石榴泥在4℃贮藏过程中微生物存活、酶失活和品质变化的影响，并与未处理的番石榴泥进行了比较。在600MPa和25℃条件下处理15 min后，番石榴泥中的微生物被灭活至10 cfu mL−1以下，产品的颜色、果胶、云状和抗坏血酸含量与新鲜样品相比没有变化。热巴氏灭菌对番石榴泥中酶的失活作用大于高压灭菌。在88-90℃加热24s后，番石榴泥中的微生物数量降至200 cfu mL−1，产品粘度、浊度和颜色发生明显变化。未处理和高压（400MPa）番石榴果泥的果胶、云和抗坏血酸含量以及颜色逐渐降低，而巴氏灭菌（88-90°C）和高压（6000MPa）番石榴果泥在4°C保存60天期间没有这些变化。在600MPa和25°C条件下处理15 min的番石榴果泥在4°C条件下保存40天后，其品质与新鲜提取的番石榴果泥相当。
The effects of high pressures and thermal pasteurization on the survival of microorganisms, enzyme inactivation and quality changes of guava puree during storage at 4°C were investigated and compared with untreated samples. After treatment at a pressure of 600MPa and 25°C for 15 min, the microorganisms in guava puree were inactivated to less than 10 cfu mL−1 and the product exhibited no change in colour, pectin, cloud and ascorbic acid content as compared with fresh samples. The inactivation of enzymes in guava puree by thermal pasteurization was greater than by high pressures. The microbial count in guava puree reduced to 200 cfu mL−1 and the product showed marked changes in viscosity, turbidity and colour when heated at 88–90°C for 24s. The content of pectin, cloud and ascorbic acid as well as colour in untreated and high pressurized (400MPa) guava puree gradually decreased, whereas these changes were not observed in pasteurized (88–90°C) and high pressurized (6000MPa) puree during storage at 4°C for 60 days. The guava puree treated at 600MPa and 25°C for 15 min retained good quality similar to the freshly extracted puree after storage at 4°C for 40 days.