Marszałek Krystian, Woźniak Łukasz, Skąpska Sylwia, Mitek Marta
Department of Fruit and Vegetable Product Technology, Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka str., 02532 Warsaw, Poland.
Division of Fruit and Vegetable Technology, Department of Food Technology, Faculty of Food Science, Warsaw University of Life Science, 161 Nowoursynowska str., 02787 Warsaw, Poland.
J Food Sci Technol. 2017 Mar;54(3):832-841. doi: 10.1007/s13197-017-2529-4. Epub 2017 Feb 20.
This study was aimed at monitoring changes in the quality of strawberry purée preserved by high pressure processing (HPP) and thermal pasteurization (TP) during cold storage (6 °C) and determining its optimal storage period. The storage period of strawberry purée treated at 500 MPa, 50 °C, 15 min based on microbiological changes was 12 weeks. During this period, purée lost 32% of polyphenols, 73% of anthocyanins and entire vitamin C. Color changes described as dE increased up to 5.05 whereas the overall sensory quality decreased by 3 points on a 9-point scale. Under similar storage conditions, TP-preserved purée lost only 28% of polyphenols and 54% of anthocyanins, and entire vitamin C. Color changes were more visible (dE = 7.21) compared to the HPP sample whereas the overall sensory quality decreased only by 2 points. Recommended cold shelf-life for the HPP product was estimated at 6 weeks, during which period HPP-preserved purée had higher content of polyphenols and colour parameters compared to TP purée.
本研究旨在监测高压处理（HPP）和热巴氏杀菌（TP）保存的草莓泥在冷藏（6°C）期间的质量变化，并确定其最佳储存期。基于微生物变化，在500MPa、50°C、15分钟条件下处理的草莓泥储存期为12周。在此期间，果泥中多酚损失了32%，花青素损失了73%，维生素C全部损失。颜色变化（用dE表示）增加到5.05，而整体感官质量在9分制中下降了3分。在类似的储存条件下，TP保存的果泥仅损失了28%的多酚和54%的花青素，维生素C全部损失。与HPP样品相比，颜色变化更明显（dE = 7.21），而整体感官质量仅下降了2分。HPP产品的推荐冷藏保质期估计为6周，在此期间，与TP果泥相比，HPP保存的果泥多酚含量和颜色参数更高。
