Effect of various forms of non-thermal treatment of the quality and safety in carrots
| Autor: | P. Ozdemir, G. Akdemir Evrendilek |
|---|---|
| Přispěvatelé: | 0-Belirlenecek |
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Ozone Surface Disinfection Aerobic bacteria Alkaline Inized Water Titratable acid 01 natural sciences Pascalization High Pressure Processing chemistry.chemical_compound 0404 agricultural biotechnology Carrot 010608 biotechnology Food science business.industry 04 agricultural and veterinary sciences Food safety 040401 food science Coliform bacteria chemistry Ultrasonication Food quality business Food Science Mesophile |
| Zdroj: | LWT. 105:344-354 |
| ISSN: | 0023-6438 |
| Popis: | Fresh carrots were processed using ozone, ultrasonication, alkaline ionized water, and high pressure processing (HPP) as well as quantifying their effects on 28 food quality and safety responses. Out of the four treatments, HPP at 350 and 450 MPa for 5 min achieved the highest reductions by 5.8, 5.7, 6.3, 4.7 and 5.7 log cfu mL−1 in total mesophilic aerobic bacteria, total mold and yeast, total coliform, Escherichia coli O157:H7, and Salmonella Enteritidis, respectively. No downgrading changes as a function of the treatments were observed in pH, oBrix, titratable acidity, conductivity, color values, total antioxidant capacity, organic acids, phenolic compounds, and α and β carotenes. The most pronounced textural changes occurred with HPP. Joint optimization of 25 food quality and safety responses pointed to ozone (8.2 g m−3) and HPP (450 MPa) for 5 min as the most effective treatments, respectively. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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