Effects of pulsed electric field processing on the quality and microbial inactivation of sour cherry juice

被引：42

作者：

Altuntas, Julide ^{[1
]}

Evrendilek, Gulsun Akdemir ^{[1
,2
]}

Sangun, Mustafa Kemal ^{[3
]}

Zhang, Howard Q. ^{[4
]}

机构：

[1] Mustafa Kemal Univ, Fac Agr, Dept Food Engn, TR-31034 Alahan, Hatay, Turkey

[2] Abant Izzet Baysal Univ, Fac Engn & Architecture, Dept Food Engn, TR-14280 Bolu, Turkey

[3] Mustafa Kemal Univ, Fac Sci & Arts, Dept Chem, TR-31034 Alahan, Hatay, Turkey

[4] USDA, Food Safety Intervent Technol Res Unit, Eastern Reg Res Ctr, Wyndmoor, PA 19038 USA

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2010年 / 45卷 / 05期

关键词：

Microbial inactivation; pulsed electric fields; physical properties; sour cherry juice; PECTIN METHYL ESTERASE; FRUIT JUICES; ORANGE JUICE; MICROORGANISMS;

D O I：

10.1111/j.1365-2621.2010.02213.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

P>Pulsed electric fields (PEF) processing of sour cherry juice with the measurement of pH, boolean OR Brix, titratable acidity, conductivity, colour (L*, a* and b*), nonenzymatic browning index, metal ion concentration, total ascorbic acid and total antocyanin content as well as microbial inactivation were searched in the study. Applied PEF treatment parameters did not cause any significant difference on measured properties of sour cherry juice (P > 0.05). On the other hand, inactivation of Escherichia coli O157:H7, Staphylococcus aureus, Listeria monocytogenes, Erwinia carotowora, Pseudomonas syringae subs. syringae, Botrytis cinerea and Penicillum expansum significantly increased with increased electric field strength and treatment time (P < 0.05). It was revealed that PEF is a viable option to process sour cherry juice with significant amount of microbial inactivation and without adversely affecting important physical and quality parameters.

引用

页码：899 / 905

页数：7

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