ENZYME ACTIVITY AND COLOUR CHANGES IN APPLE JUICE PASTEURISED THERMALLY AND BY PULSED ELECTRIC FIELDS

被引：6

作者：

Aguilar-Rosas, S. F. ^{[1
]}

Ballinas-Casarrubias, M. L. ^{[1
]}

Elias-Ogaz, L. R. ^{[1
]}

Martin-Belloso, O. ^{[2
]}

Ortega-Rivas, E. ^{[1
]}

机构：

[1] Autonomous Univ Chihuahua, Grad Program Food Sci & Technol, Chihuahua 31125, Chih, Mexico

[2] Univ Lleida, Dept Food Technol, Lleida 25198, Spain

来源：

ACTA ALIMENTARIA | 2013年 / 42卷 / 01期

关键词：

apple juice; pasteurisation; high temperature-short time (HTST) pasteurisation; pulsed electric fields; enzyme inactivation; HIGH-PRESSURE; ORANGE JUICE; INACTIVATION; QUALITY; POLYPHENOLOXIDASE;

D O I：

10.1556/AAlim.42.2013.1.5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pasteurisation of apple juice by a high temperature-short time treatment (HTST) at 90 degrees C for 30 s was compared with a high-voltage pulsed electric field treatment (PEF). The PEF treatment was carried out using a laboratory unit set with a bipolar pulse (4 mu s wide), an intensity of 35 kV cm(-1), and a frequency of 1200 pulses per second (pps). Enzyme inactivation and colour changes of the treated juices were compared, using a non-treated sample as control. Enzyme residual activities of pectinmethylesterase (PME) and polyphenoloxidase (PPO), as well as the chroma index for colour, showed statistical difference between treatments. No statistical significant difference was observed for the hue colour index. PEF could be considered a feasible alternative for producing pasteurised and stable apple juice.

引用

页码：45 / 54

页数：10

共 34 条

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