Pasteurisation of tomato juice by high hydrostatic pressure treatment or by its combination with essential oils
2002
Mohacsi-Farkas, Cs. | Kisko, G. | Meszaros, L. | Farkas, J.
Laboratory batches of fresh tomato juices were treated in several experimental trials by high hydrostatic pressure alone or in combination with various concentrations of oregano, thyme or dill seed oils. Lactic acid bacteria formed the dominating component of the spoilage microbiota during post-processing storage at 15 Celsius grad causing spoilage of the untreated samples within 4 days. One tenth of a percent oregano or thyme oils at least doubled the microbiological shelf life, while their respective concentrations of 0.5% alone, or 400 MPa 5-20 min high hydrostatic pressure treatment alone resulted in microbial stability for at least two weeks.
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