Processing of yogurt-based products with pulsed electric fields: Microbial, sensory and physical evaluations
Yükleniyor...
Tarih
2004
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Yogurt-based products similar to a dairy pudding dessert were formulated and processed by mild heat and pulsed electric fields (PEF) to investigate the effects of combined mild heat and PEF treatment on the microbial stability and quality of high viscosity foods. Commercial plain low fat yogurt was mixed with fruit jelly and corn syrup and processed by mild heat treatment at 60C for 30 s and 30 kV/cm electric field strength for 32 mus total treatment time using OSU-2C pilot plant scale PEF system. Control and processed products were aseptically packaged and stored at 4 and 22C. Mild heat combined with PEF treatment significantly decreased the total viable aerobic bacteria and total mold and yeast of yogurt-based products during storage at both 4 and 22C (P less than or equal to 0.05). Mild heat treatment alone without any PEF treatment did not prevent the growth of microorganisms in yogurt-based products. Sensory evaluation indicated that there was no significant difference between the control and processed products (P :5 0.05). Color, pH and degreesBrix were not significantly affected by mild heat and PEF processing conditions.
Açıklama
Anahtar Kelimeler
Orange Juice, Nonthermal Pasteurization, Pilot-Plant, Shelf-Life, Microorganisms, Quality, Preservation, Growth, Yeasts
Kaynak
Journal of Food Processing and Preservation
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
28
Sayı
3
