Application of high hydrostatic pressures (UHP) to stabilize strawberry juices and nectars
2011
Marszalek, K. | Mitek, M.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Zaklad Technologii Owocow i Warzyw | Skapska, S.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland) Zaklad Technologii Przetworow Owocowych i Warzywnych
The objective of this study was to determine the effect of high hydrostatic pressure (UHP) on the content of anthocyanins and colour characteristics of strawberry juices and nectars. The experimental material comprised strawberry juices and nectars produced by restoring the concentrated strawberry juice. Extracts (8 and 10 percent) of the juice and nectars, respectively, as well as the acidity (5g/l) and the content of fruit ingredient (40 percent) in the nectar were determined in accordance with the AIJN Code of Practice. The products made were stabilized in 180 ml jars (15 min., 85 degree C) using a traditional pasteurization method, and a high hydrostatic pressure (300 and 500 MPA) in polyethylene containers, during 5, 10, and 15 minutes, at a temperature of 50 degree C. All products were stored at refrigeration temperature of 4 degree C away from light. The high pressure applied had a positive effect on the content of anthocyanins in the two products immediately after the process accomplished, but the losses of those components during the storage were higher than in the traditionally pasteurized products. The UHP method used to stabilize the products permitted to more effectively stabilize the original colour of the juices and nectars
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