دورية أكاديمية
أعرض في EDS

Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach-Strawberry Puree. A Multicriteria Study.

التفاصيل البيبلوغرافية
العنوان: Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach-Strawberry Puree. A Multicriteria Study.
المؤلفون: Bleoanca I; Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Str., 800201 Galati, Romania., Patrașcu L; Cross-Border Faculty, Dunarea de Jos University of Galati, 111 Domneasca Str., 800201 Galati, Romania., Borda D; Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Str., 800201 Galati, Romania.
المصدر: Foods (Basel, Switzerland) [Foods] 2021 Oct 26; Vol. 10 (11). Date of Electronic Publication: 2021 Oct 26.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI AG, [2012]-
مستخلص: A bottom-up approach identifying equivalent effects of high-pressure processing (HPP-600 MPa, 20 °C, 10 min), thermal treatment (TT-70 °C, 15 min) and high pressure-mild thermal processing (HPMT-600 MPa, 50 °C, 10 min) on quality and stability of peach-strawberry puree was applied during refrigerated storage. TT and HPP ensured 3-log aerobic bacteria inactivation at first, while HPMT reduction was below the detection limit. After 21 days all samples had equivalent microbiological stability. A 2.6-fold increase in the residual activity of PPO and POD was found in the HPP sample compared to TT and HPMT samples (1st day); after 21 days PPO, POD and TPC were equivalent for TT and HPP peach-strawberry purees. Equivalent volatile profile and rheology behavior was observed after 21 days of all samples' storage. Meanwhile, the color of the HPP, TT and HMPT samples remained significantly different ( p < 0.05) throughout the whole storage period, with the lowest browning index registered for HPP samples.
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معلومات مُعتمدة: CNFIS-FDI-2021-0443 Unitatea Executiva Pentru Finantarea Invatamantului Superior a Cercetarii Dezvoltarii si Inovarii
فهرسة مساهمة: Keywords: equivalent effects; high pressure; peaches; refrigerated storage; strawberries; thermal treatment
تواريخ الأحداث: Date Created: 20211127 Latest Revision: 20211129
رمز التحديث: 20231215
مُعرف محوري في PubMed: PMC8622699
DOI: 10.3390/foods10112580
PMID: 34828860
قاعدة البيانات: MEDLINE
الوصف
تدمد:2304-8158
DOI:10.3390/foods10112580