The shelf life of standardized sugarcane juice stored under refrigeration
| Autor: | Rodrigo Rodrigues Petrus, Ana Cláudia Rocheto, Ivana Morais Geremias-Andrade, Fabio Augusto Gallo |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
hurdle technology
Hurdle technology Pasteurization lcsh:TX341-641 Shelf life medicine.disease_cause CANA-DE-AÇÚCAR law.invention ultra clean filling law lcsh:Technology (General) medicine Food science Cane Flavor Mathematics Time zero biology Refrigeration stability biology.organism_classification Psychrotrophic bacteria lcsh:T1-995 lcsh:Nutrition. Foods and food supply Food Science Biotechnology |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP Food Science and Technology v.40 n.1 2020 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Volume: 40, Issue: 1, Pages: 101-95, Published: 11 NOV 2019 Food Science and Technology, Vol 40, Iss 1, Pp 95-101 Food Science and Technology, Issue: ahead, Published: 11 NOV 2019 |
| ISSN: | 1678-457X 0101-2061 |
| DOI: | 10.1590/fst.33918 |
| Popis: | The shelf life (SL) of freshly extracted sugarcane juice is limited to a few hours, and the use of hurdle technology is a strategy to ensure its safety and stability. The SL of standardized cane juice (19.4 °Brix, 0.085% acidity and pH 4.35), pasteurized at 95 °C/30 s and stored under refrigeration, was estimated. Ideal (4 °C), commercial (8 °C) and abusive (12 °C) conditions were tested. Microbiological and sensory assays were carried out on the newly processed juice (time zero) and overtime to estimate the SL. Counts of psychrotrophic bacteria and molds and yeasts equivalent to 4 and 3 logCFU mL-1, respectively, were set as acceptable maximum levels to establish the SL. Average scores greater than 5 (in the 9-point hedonic scale) and percentages of approval greater than 60% were both used as threshold values for juice´s appearance and flavor. The juice´s SL stored at 4, 8 and 12 °C were 94, 74 and 26 days, respectively. The combination of multiple technologies applied in this study was effective in obtaining a product with high sensory acceptance and a SL compatible with possible demands of the consumer market. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|