A New Method for Producing a Non-heated Jam Sample: The Use of Freeze Concentration and High-pressure Sterilization.

Watanabe, Michiko; Arai, Eiko; Kumeno, Keiko; Honma, Kazuo

doi:10.1271/bbb1961.55.2175

Cited by 33 publications

(11 citation statements)

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“…Extracellular ice nucleators from Erwinia herbicola (Phelps et al, 1986;Zheng & Lee, 1990), Pseudomonas fluorescens and Erwinia uredovra (Obata et al, 1993) may be one of the solutions for the safety issue. Another method is to isolate food-grade microorganisms with ice nucleation activity such as Xanthomonas, kill them by pressurization, and then use them for freezing (Watanabe et al, 1991). A third way is to clone the ina ϩ gene (Wolber, 1993) into generally recognized as safe (GRAS) microorganisms, such as yeast and/or Lactobacillus.…”

Section: Resultsmentioning

confidence: 99%

Effects of ice‐nucleation active bacteria on the freezing of some model food systems

Izquierdo

Lee

1997

Int J of Food Sci Tech

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Cells of ice‐nucleation active (INA) bacteria, Pseudomonas syringae and Erwinia herbicola, were cultured at 18°C with media of nutrient broth and/or yeast extract and harvested at late log phase for maximum ice nucleation activity. These cells were able to nucleate water to freeze at temperatures as high as −2°C. They were incorporated into model food systems, including sugar, protein solutions and oil/water suspensions, representing all major components of foods, to investigate their effects on freezing. The nucleation temperatures of all the treated models were significantly raised by between 3.0 and 5.9°C compared with controls when the freezer temperature was set at −6 to −7°C. The application of the INA cells also caused freezing of certain model solutions at −6°C, such as sucrose solution (10%), which did not freeze at the same conditions without INA bacterial cells. Additions of INA cells also shortened the total freezing time of the model systems by between 20 and 38%. These results suggest that with the application of bacterial ice nucleation, some current food freezing processes may be modified to operate at higher subzero temperatures to provide guaranteed freezing, energy savings and improvement of efficiency and product quality.

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Section: Resultsmentioning

confidence: 99%

Effects of ice‐nucleation active bacteria on the freezing of some model food systems

Izquierdo

Lee

1997

Int J of Food Sci Tech

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“…The kinetic study of pressure–temperature stability of ascorbic acid in buffer, orange and tomato juices was performed by Van Den Broeck et al 15 They found only significant degradation of ascorbic acid when pressures of about 850 MPa was combined with temperatures between 60 and 80 °C, and more in tomato and orange juice than in buffer. For many fruit products such as fruit jam, strawberries, tomato juice, guava, avocado and banana puree, HHP treatment was noted largely to preserve fresh colour 16–20. Park et al 21 reported that the cloud and colour of carrot juice was not significantly affected after combined treatment of high‐pressure carbon dioxide (4.90 MPa) and HHP treatment of up to 600 MPa.…”

Section: Introductionmentioning

confidence: 99%

High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety

2007

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The application of high hydrostatic pressure (HHP) (250 MPa, 35• C for 15 min) and thermal treatment (80• C for 1 min) reduced the microbial load of carrot and tomato juices to undetectable levels. Different combinations of HHP did not cause a significant change in the ascorbic acid content of either juice (P > 0.05). Both heat treatments (60• C for 5-15 min and 80• C for 1 min) resulted in a significant loss (P < 0.05) in the free-radical scavenging activity as compared to untreated samples. HHP-treated juices showed a small loss of antioxidants (below 10%) during storage. The ascorbic acid content of pressurized tomato and carrot juices remained over 70 and 45% after 30 days of storage, respectively. However, heat treatment caused a rapid decrease to 16-20%. Colour changes were minor ( E = 10) for pressurised juices but for heat-pasteurised samples it was more intense and higher as a result of insufficient antioxidant activity. HHP treatment (250 MPa, 35• C for 15 min) led to a better product with regard to anti-radical scavenging capacity, ascorbic acid content and sensory properties (colour, pH) of the tomato and carrot juices compared to conventional pasteurisation. Therefore, HHP can be recommended not only for industrial production but also for safe storage of fresh juices, such as tomato and carrot, even at elevated storage temperatures (25 • C).

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“…However, no studies have been carried out on the anthocyanin levels and sensory attributes of HHP‐processed jams as compared with heat‐processed jams. In this paper, HHP jam samples were prepared using a combination of freeze concentration and HHP sterilisation 9. In addition, a heat‐treated jam was prepared.…”

Section: Introductionmentioning

confidence: 99%

A study on the colour and sensory attributes of high‐hydrostatic‐pressure jams as compared with traditional jams

et al. 2001

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Four strawberry jams were made by high-hydrostatic-pressure treatment at 200, 400, 600 and 800 MPa. A traditional (heat-processed) strawberry jam was manufactured as control. The anthocyanin content in the jams was screened over 15 days of storage at three different temperatures, 4, 20 and 30°C. Pelargonidin-3-glucoside and pelargonidin-3-rutinoside were quanti®ed. The highest stability of the anthocyanins was found when the jams were stored at fridge temperature (4°C). The traditional jam showed higher stability than the pressured jams but also a bigger loss of anthocyanins during the production process. Examination by descriptive sensory analysis showed that the jam samples were different in many respects. # 2001 Society of Chemical IndustryKeywords: strawberry; high pressure; colour; sensory; jam INTRODUCTIONThe effects of high hydrostatic pressure (HHP) on foods were ®rst reported at the end of the 19th century 1 and the beginning of the 20th century. 2 In those studies an extension of the shelf-life of foods and a change in the tertiary structure of proteins when subjected to HHP were observed. A typical pressure range for high-pressure processing of foods is from 50 to 1000 MPa for several seconds to minutes.

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A New Method for Producing a Non-heated Jam Sample: The Use of Freeze Concentration and High-pressure Sterilization.

Cited by 33 publications

References 0 publications

Effects of ice‐nucleation active bacteria on the freezing of some model food systems

Effects of ice‐nucleation active bacteria on the freezing of some model food systems

High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety

A study on the colour and sensory attributes of high‐hydrostatic‐pressure jams as compared with traditional jams

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