Wplyw technologii wysokocisnieniowej [HPP] na jakosc i trwalosc utrwalonych sokow z marchwi

• Autorzy: Zyngiel W. , Platta A. , Kolenda H.

Warianty tytułu

EN

The influence of high pressure processing [HPP] on quality and stability of processed carrot juice

• Języki publikacji: PL

Abstrakty

PL

Surowe soki z marchwi utrwalono technologią wysokociśnieniową (HPP) z zastosowaniem zaplanowanych parametrów procesu kompresji. Zbadano wpływ wysokiego ciśnienia na jakość sensoryczną oraz wybrane parametry chemiczne i mikrobiologiczne utrwalonych soków z marchwi w okresie ich przechowywania.

EN

The objective of this work was to determine the effect of high pressure processing (HPP) as foodstuff preservation method on quality, stability and nutrition value of carrot juices. Raw carrot juices of various varieties were pressure processed due to the planned compression parameters: 500 MPa/20°C for 20 minutes, 600 MPa/20°C for 10 minutes and then stored at 4 + 6°C for up to 3 months. The sensory, chemical and microbiological properties of carrot juices were analyzed at regular monthly intervals. Non-pressurized carrot juices were investigated for comparison of differences to the pressure processed samples. Sensory valuation of pressurized carrot juices indicated the positive effect of HPP on quality of processed and stored juices which kept all distinguishing marks (taste, flavour, colour, consistency), typical for fresh product up to the second month of storage period. No significant differences of dry substance content and total ash content were noticed. The level of active acidity (pH) was dependent of compression parameters and storage time of processed carrot juices. The increase of total acidity was compared respectively with the decrease of pH in researched juices. During storage time the slow decrease of total extract content was noticed. The increase of reducing saccharides was compared respectively with the decrease of total saccharides content in processed and stored carrot juices. The total carotenoids and ß-carotene concentrations in researched juices were not significantly affected by HPP and storage period. The pressure treatment of carrot juices reduced the microbial load to non-detectable levels in case of coli bacterial cells and moulds during storage period and significantly reduced the population of total aerobic bacteria. Quality changes having influence on stability of researched juices could be attributed to residual peroxidase (POD) activity after high pressure treatment and also possible microorganisms regeneration during storage period. Inactivation of undesirable enzymatic reactions and microbiological populations to below detectable levels requires probably higher pressure or oscillatory pressure treatments cycles.

Słowa kluczowe

PL

wyrozniki mikrobiologiczne; wyrozniki chemiczne; trwalosc przechowalnicza; technologia wysokich cisnien; soki warzywne; konferencje; utrwalanie zywnosci; jakosc; Bialystok konferencja; sok marchwiowy

EN

biological feature; chemical feature; storage durability; high pressure technology; vegetable juice; conference; food preservation; quality; Bialystok conference; carrot juice

• Wydawca: -
• Czasopismo: Bromatologia i Chemia Toksykologiczna
• Rocznik: 2005
• Tom: 38
• Numer: Supl.
• Opis fizyczny: s.479-486,tab.,bibliogr.

Twórcy

autor

Zyngiel W.

• Akademia Morska, Gdynia

autor

Platta A.

autor

Kolenda H.