Safety and quality evaluation of a yogurt-based drink processed by a pilot plant pef system
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Tarih
2004
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Yogurt-based drink samples were prepared by mixing plain yogurt, water, sugar, and strawberry flavored fruit syrup. The samples were treated by both the mild heat (60C for 30 s) combined with a pilot plant pulsed electric field (PEF) system and the mild heat only in order to determine changes in the product safety and quality. Changes in the product safety were measured as microbial count, and changes in the product quality as L, a, b, degreesBrix and pH values. The treated and control samples were stored at 4 and 22C for microbial, physical and sensory evaluations. Since the 60C-treated samples exploded after 14-day storage, the safety and quality evaluations for 91 days were performed for the 60C+PEF and control samples, only. Microbial count of the 60C+PEF samples was significantly lower than that of the control samples at the two temperatures for the 91-day storage (P < 0.05). There was no significant difference in the L, a, b values, degreesBrix and pH between the control and 60C+PEF samples (P < 0.05). The control and 60C+PEF samples revealed no significant difference in the selected sensory attributes (P < 0.05).
Açıklama
Anahtar Kelimeler
Pulsed Electric-Fields, Escherichia-Coli, Inactivation, Pasteurization, Growth, Yeasts, Juice, Foods
Kaynak
Journal of Food Process Engineering
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
27
Sayı
3
