Bleoanca Iulia, Patrașcu Livia, Borda Daniela
Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Str., 800201 Galati, Romania.
Cross-Border Faculty, Dunarea de Jos University of Galati, 111 Domneasca Str., 800201 Galati, Romania.
Foods. 2021 Oct 26;10(11):2580. doi: 10.3390/foods10112580.
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 ( < 0.05) throughout the whole storage period, with the lowest browning index registered for HPP samples.
在冷藏储存期间，采用自下而上的方法来确定高压处理（HPP - 600兆帕，20℃，10分钟）、热处理（TT - 70℃，15分钟）和高压 - 温和热处理（HPMT - 600兆帕，50℃，10分钟）对桃 - 草莓泥质量和稳定性的等效影响。起初，TT和HPP能确保需氧菌减少3个对数级，而HPMT的减少量低于检测限。21天后，所有样品具有等效的微生物稳定性。与TT和HPMT样品相比（第1天），HPP样品中PPO和POD的残留活性增加了2.6倍；21天后，TT和HPP桃 - 草莓泥的PPO、POD和TPC相当。所有样品储存21天后观察到等效的挥发性成分和流变学行为。同时，在整个储存期间，HPP、TT和HMPT样品的颜色仍存在显著差异（<0.05），HPP样品的褐变指数最低。
