Ultra-High Pressure Processing of Onions: Chemical and Sensory Changes

Butz, Peter; Koller, Wolf‐Dietrich; Tauscher, B.; Wolf, Silke

doi:10.1006/fstl.1994.1093

Cited by 151 publications

(69 citation statements)

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“…En nuestro ensayo, el índice de peróxidos a 450MPa 10min el día 1 fue aproximadamente un 35% inferior a los tratamientos con mayor presión. A presiones elevadas, la actividad de la enzima polifenoloxidasa en cebolla mostró un aumento del 30% después de un tratamiento a 600MPa durante 10min a temperatura ambiente (Buzt et al, 1994). Además, Keenan et al (2011) demuestran que muestras tratadas por APH a 450MPa tienen mayores niveles de antioxidantes totales, fenoles y contenido de antocianinas que las muestras tratadas a 600MPa.…”

Section: Día 30unclassified

Efecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbiológicos, sensoriales y estabilidad oxidativa de un paté de aceituna

Sánchez¹,

Miguel²,

Ramírez³

et al. 2012

Grasas y Aceites

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RESUMENEfecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbioló-gicos, sensoriales y estabilidad oxidativa de un paté de aceituna.En el presente trabajo se valoró el efecto del procesado por altas presiones hidrostáticas (APH) como método alternativo al tratamiento térmico de pasteurización para la conservación del paté de aceituna y su estabilidad durante el almacenamiento en refrigeración, mediante la caracterización de los aspectos microbiológicos, físico-químicos y sensoriales. El paté de aceituna fue elaborado partiendo de aceituna de mesa verde deshuesada y envasada en salmuera, a la cual, previo lavado con agua, se le adiciona zumo de naranja natural, aceite de oliva virgen, especias y sorbato potásico. Para evaluar el efecto del procesado, se aplicaron cuatro tratamientos de APH (450 y 600MPa durante 5 y 10min) y otro de pasteurización térmica (80 °C durante 20min), comparán-dose con el producto no procesado. Las muestras tratadas con APH presentaron, frente a las tratadas por pasteurización térmica, una reducción en la presencia de microorganismos, un aumento de su estabilidad oxidativa, una mayor aceptación sensorial; y respecto a las coordenadas colorimé-tricas mayor claridad y menor pardeamiento. El estudio de la vida útil del producto en refrigeración, indicaría la viabilidad de la aplicación de la tecnología de APH para obtener alimentos con vida útil similar a la obtenida con el tratamiento tradicional de pasteurización, pero con mejor calidad sensorial. PALABRAS CLAVE: Altas presiones hidrostáticas (APH) -Análisis sensorial -Estabilidad oxidativa -Microbiológico -Pasteurización térmica -Paté de aceituna. SUMMARYEffect of high hydrostatic pressure versus thermal pasteurization on the microbiological, sensory aspects and oxidative stability of olive pate.The present study examines the effect of high hydrostatic pressure processing (HHP) as an alternative to thermal pasteurization treatments for the conservation of olive pate and its stability during refrigerated storage, through the characterization of microbiological, physico-chemical and sensory aspects. The olive pate was made with green, pitted table olives packed in brine. Orange juice, olive oil, spices and potassium sorbate were added to the olives after being washed in water. To evaluate the effects of processing, four treatments of APH (450 and 600MPa for 5 and 10 min) and a thermal pasteurization (80 °C for 20 min) were applied to compare them with the unprocessed product. APH-treated samples showed a further reduction in the presence of microorganisms, an increase in oxidative stability, a higher sensory acceptance, greater clarity and less browning regarding the colorimetric coordinates, in comparison with those treated by thermal pasteurization. The study of the shelf life of the product in refrigeration would indicate the feasibility to implement APH technology in order to obtain food with a similar shelf life to foods obtained through the traditional thermal pasteurization treatment,...

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Section: Día 30unclassified

Efecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbiológicos, sensoriales y estabilidad oxidativa de un paté de aceituna

Sánchez¹,

Miguel²,

Ramírez³

et al. 2012

Grasas y Aceites

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“…Recent developments of high pressure application in the field of metallurgy, ceramics and electronics have renewed interest in high pressure for use in food technology, especially in Japan, where pressure-preserved fruit products are already on the market (14). Pressure of 300-900 MPa at ambient or slightly elevated temperature inactivates enzymes and destroys most food-spoiling microorganisms, while nutrients and the food's natural taste are only little affected (15,16). Very few data are available on the effect of pressure on heat resistant yeasts and moulds.…”

Section: Introductionmentioning

confidence: 99%

High Pressure Inactivation of Ascospores and Other Heat Resistant Moulds

Butz¹,

Funtenberger²,

Haberditzl³

et al. 1996

LWT - Food Science and Technology

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“…A group of researchers observed cellular structure changes and membrane folding of cauliflower and spinach leaves after HP processing at 400 MPa with cryofracture scanning electron microscopy (Prestamo and Arroyo 1998). Microscopic studies of onion epidermis cells revealed severe damage to the vacuoles after 300 MPa treatments at 25°C (Butz et al 1994). Also HP treatments of 150 MPa caused irreversible cell damage, and critical changes in membrane integrity in lettuce (Schlüter et al 2008).…”

Section: Texturementioning

confidence: 99%

Effect of non-thermal hurdles in extending shelf life of cut apples

et al. 2013

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Pulsed electric fields (PEF), high pressure processing (HPP) and conventional method of heating (90°C, 60s) were evaluated as blanching methods for fresh cut apples. The settings employed for PEF and HPP were 1.5 kV/cm, 100 pulses, 4 Hz and 600 MPa for 2 min respectively. The blanched samples were soaked in sucrose solution (60°Brix, 60 min) containing ascorbic acid, citric acid, sodium benzoate, and potassium sorbate. The treated samples were packed and pasteurized using either hot water (90°C, 15 min) or HPP (600 MPa, 10 min). These samples were analyzed for physicochemical and microbiological attributes immediately after treatment and after 2 months of cold storage. The combination of different hurdles in all groups completely inhibited microbial growth. However, in terms of color values and texture retention, the apple cuts treated with PEF followed by hot water pasteurization were of a better quality when compared to HPP pasteurized ones (P<0.05).

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Ultra-High Pressure Processing of Onions: Chemical and Sensory Changes

Cited by 151 publications

References 0 publications

Efecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbiológicos, sensoriales y estabilidad oxidativa de un paté de aceituna

Efecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbiológicos, sensoriales y estabilidad oxidativa de un paté de aceituna

High Pressure Inactivation of Ascospores and Other Heat Resistant Moulds

Effect of non-thermal hurdles in extending shelf life of cut apples

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