Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam
J. Delgado-Adamez | M. N. Franco | J. Sánchez | C. de Miguel | M. R. Ramírez | D. Martín-Vertedor
In the present work the effect of the processing by high hydrostatic pressures (HPP) was assessed as an alternative to the thermal treatment of pasteurization in olive jam. The effects of both treatments on the product after processing were compared and stability during storage under refrigeration was assessed through the characterization of physicochemical, microbiological and sensory aspects. To assess the effect of processing, two HPP treatments (450 and 600MPa) and thermal pasteurization (80 °C for 20 min) were applied, comparing them with the unprocessed product. HPP 600MPa versus the rest of treatments showed a reduction in microorganisms, greater clarity and less browning, and sensory acceptance. The shelf-life of the refrigerated product would indicate the feasibility of the application of the HPP technology for food with similar shelf-life to that obtained with the traditional treatment of pasteurization, but with a better sensory quality.
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