The effect of high pressure on the microbial quality of apple juices

被引：0
|
作者：
Boyd, A [1 ]
Patterson, MF [1 ]
McCracken, A [1 ]
Mackey, B [1 ]
机构：
[1] Queens Univ Belfast, Dept Food Sci Food Microbiol, Belfast BT9 5PX, Antrim, North Ireland
来源：
ADVANCES IN HIGH PRESSURE BIOSCIENCE AND BIOTECHNOLOGY | 1999年
关键词：
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Six fresh apple juice samples were exposed to high pressure treatments, ranging from 250 to 400 MPa for 5 min at 20 degrees C. All the juices exhibited a significant reduction in total viable counts immediately post pressurisation. The pressurised samples were stored at 4 degrees C and sampled monthly. Counts from juices pressurised up to 350 MPa increased after 1 months storage, whereas 400 MPa treated juice did not increase in counts until 2 months storage. The surviving microbial population of the juices was found to be predominately yeasts, e.g. S. cerevisiae, Candida species, Zygosaccharomyces spp. and Rhodotorula spp., and moulds, e.g. Penicillium spp.
引用
收藏
页码：125 / 128
页数：4
相关论文
共 50 条
  • [1] Quality comparison of elephant apple juices after high-pressure processing and thermal treatment
    Nayak, Prakash Kumar
    Rayaguru, Kalpana
    Krishnan, Kesavan Radha
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2017, 97 (05) : 1404 - 1411
  • [2] Apple juices processed by high hydrostatic pressure: Interaction between chitosan application and quality drift
    Lidon, Fernando Cebola
    Lara, Claudia Sanchez
    Bertolo, Diana
    Leitao, Antonio Eduardo
    Pais, Isabel P.
    Barreiro, Maria Graca
    [J]. EMIRATES JOURNAL OF FOOD AND AGRICULTURE, 2015, 27 (02): : 200 - 205
  • [3] Effect of High Pressure Homogenization on the Quality and Safety of Fruit and Vegetable Juices
    Tai L.
    Zhang Z.
    Dong L.
    Chen F.
    Hu X.
    [J]. Journal of Chinese Institute of Food Science and Technology, 2024, 24 (03) : 432 - 445
  • [4] The apple juices preserved by high pressure treatment at moderate temperature and pasteurisation. Comparative quality assessment
    Kostrzewa, E
    Fonberg-Broczek, M
    Jakubowski, A
    Skapska, S
    Sieliwanowicz, B
    Witkowska-Gwiazdowska, A
    Zdziennicka, D
    Arabas, J
    Szczepek, J
    [J]. HIGH PRESSURE EFFECTS IN CHEMISTRY, BIOLOGY AND MATERIALS SCIENCE, 2002, 208-2 : 77 - 81
  • [5] CONTRIBUTION OF CHEMICAL-ANALYSIS OF APPLE JUICES OF HIGH-QUALITY
    WUCHERPFENNIG, K
    BRETTHAUER, G
    CHEN, HE
    [J]. FLUSSIGES OBST, 1977, 44 (06): : 229 - &
  • [6] Effect of light on bottled juices - Apple and kraut juices
    Carpenter, DC
    [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1933, 25 : 932 - 934
  • [7] Effects of High-pressure Processing on the Quality of Juices
    Hao, Jin
    Cheng, Huan
    Chen, Shiguo
    [J]. Science and Technology of Food Industry, 2021, 42 (05) : 328 - 334
  • [8] THE INFLUENCE OF APPLE VARIETY ON SENSORY QUALITY OF HEATED APPLE JUICES
    POLL, L
    [J]. LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1983, 16 (02): : 119 - 121
  • [9] High pressure inactivation kinetics of Saccharomyces cerevisiae ascospores in orange and apple juices
    Zook, CD
    Parish, ME
    Braddock, RJ
    Balaban, MO
    [J]. JOURNAL OF FOOD SCIENCE, 1999, 64 (03) : 533 - 535
  • [10] Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam
    Ozturk, Eylul
    Alpas, Hami
    Arici, Muhammet
    [J]. ACS OMEGA, 2024, 9 (09): : 10400 - 10414
12345