文章基本信息

标题：Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study
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作者：Iulia Bleoanca ; Livia Patrașcu ; Daniela Borda 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：11
DOI：10.3390/foods10112580
语种：English
出版社：MDPI Publishing
摘要：A bottom-up approach identifying equivalent effects of high-pressure processing (HPP—600 MPa, 20 °C, 10 min), thermal treatment (TT—70 °C, 15 min) and high pressure-mild thermal processing (HPMT—600 MPa, 50 °C, 10 min) on quality and stability of peach–strawberry puree was applied during refrigerated storage. TT and HPP ensured 3-log aerobic bacteria inactivation at first, while HPMT reduction was below the detection limit. After 21 days all samples had equivalent microbiological stability. A 2.6-fold increase in the residual activity of PPO and POD was found in the HPP sample compared to TT and HPMT samples (1st day); after 21 days PPO, POD and TPC were equivalent for TT and HPP peach–strawberry purees. Equivalent volatile profile and rheology behavior was observed after 21 days of all samples’ storage. Meanwhile, the color of the HPP, TT and HMPT samples remained significantly different ( p < 0.05) throughout the whole storage period, with the lowest browning index registered for HPP samples.
关键词：peaches; strawberries; high pressure; thermal treatment; equivalent effects; refrigerated storage