Microbial, Enzymatic, and Chemical Changes During Storage of Fresh and Processed Orange Juice

Autor:	M.E. Parish, L. Wicker, G. D. Sadler
Rok vydání:	1992
Předmět:	Orange juice business.product_category Chemistry Microorganism Pasteurization bacterial infections and mycoses Ascorbic acid complex mixtures humanities Warehouse Pectinesterase Carton law.invention law parasitic diseases Food science Sugar business Food Science
Zdroj:	Journal of Food Science. 57:1187-1197
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1992.tb11295.x
Popis:	Microbial, enzymatic, and chemical comparisons were made on orange juice stored at 4°C without pasteurization, with light pasteurization (66°C, 10 sec) directed at vegetative microorganisms, and with full pasteurization (90°C, 60 sec) directed at the heat stable isozyme of pectinesterase. Effects of oxygen-barrier and nonbarrier packaging were also examined. Oxygen-barrier packaging did not benefit unpasteurized juice. However, lightly and fully pasteurized juices in barrier cartons exhibited lower microbial counts, greater ascorbic acid retention, and apparent slowing of cloud loss by the third week of storage. During the first 22 days storage, microbial, cloud, sugar, and ascorbic acid values for lightly pasteurized juice were similar to those of juice receiving full pasteurization.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::aa4f239864bcde8a37806c6af3b0c868 https://doi.org/10.1111/j.1365-2621.1992.tb11295.x Zobrazit plný text záznamu Plný text