Impact of Pasteurization Process on the Quality and Marination Properties of Onion Juice

Abstract

This study aims to compare UV-C irradiation and conventional heat treatment to produce pasteurized onion juice used as a meat marinating agent. The process conditions maximizing the inactivation of target microorganism Escherichia coli K-12 were; 0.5 mm sample depth, 30 min irradiation, 7.5 mW/cm2 UV incident intensity for UV-C and, 74.5°C and 12 min for heat treatment. Except pH and non-enzymatic browning index, differences between physicochemical properties of raw, UV-C and heat-treated onion juices were significant. Springiness and chewiness of unmarinated beefsteaks were higher compared to the ones marinated with the fresh and pasteurized onion juice (UV-C and heat). Pasteurization of onion juice (UV-C and heat) did not significantly affect general liking scores compared to beefsteaks marinated in untreated onion juice.

Small-Scale Electrochemical Oxidation of Non-Steroidal Anti-Inflammatory Drugs: Conventional Approaches and Conditions

“…The analysis results revealed that all solutions should be analyzed at 330 nm, the lowest wavelength possible by our spectrophotometer. The low wavelength findings are consistent with existing literature: salicylic acid [47], acetylsalicylic acid [48], ethyl alcohol [49], citric acid monohydrate [50], and acetaminophen [51]. The absorption bands in the near IR spectrum represent and correspond with the interactions between groups, rings, and substituents per Wudarska et al's [37] research.…”