Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, N-1430 Ås, Norway.
Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, N-1430 Ås, Norway; Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 8034, N-4068 Stavanger, Norway.
Food Chem. 2018 Sep 15;260:115-123. doi: 10.1016/j.foodchem.2018.03.100. Epub 2018 Apr 3.
The purpose of the study was to determine the effects of high pressure processing (HPP; 400-600 MPa, 20 °C, 1.5 or 3 min) and heat treatment (HT; 85 °C for 2 min) of strawberry purée and juice made from the same raw material. Microbiological and enzymatic inactivation, Brix, pH, anthocyanins, vitamin C, colour and sensory properties were analysed after processing and cold storage. The microbiological shelf life of the products was at least 49 days when processed at 500 or 600 MPa. Anthocyanins, vitamin C and colour were well preserved after HPP and HT. During storage, anthocyanins, vitamin C and sensory quality were better conserved in HT than in HPP purées, while there were minor differences between HT and HPP juices. This was probably due to higher enzyme activity in HPP purées, and indicates that raw materials with lower initial enzyme activity, like juices, are more suited for HPP than e.g. purées.
本研究旨在确定高压处理（HPP；400-600 MPa，20°C，1.5 或 3 分钟）和热处理（HT；85°C，2 分钟）对草莓泥和由相同原料制成的果汁的影响。处理和冷藏后分析微生物和酶失活、Brix、pH 值、花青素、维生素 C、颜色和感官特性。当在 500 或 600 MPa 下加工时，产品的微生物货架期至少为 49 天。HPP 和 HT 后花青素、维生素 C 和颜色得到很好的保留。在储存过程中，HT 处理的泥比 HPP 泥更能保持花青素、维生素 C 和感官质量，而 HT 处理的果汁和 HPP 处理的果汁之间差异较小。这可能是由于 HPP 泥中酶活性较高所致，这表明初始酶活性较低的原料，如果汁，比例如泥更适合 HPP。
