HIGH HYDROSTATIC PRESSURE PROCESSING OF PEACH PUREE WITH AND WITHOUT ANTIBROWNING AGENTS
作者： JOSÉ A. GUERRERO-BELTRÁN , GUSTAVO V. BARBOSA-CÁNOVAS , BARRY G. SWANSON
DOI: 10.1111/J.1745-4549.2004.TB00538.X
关键词: Food science 、 Ascorbic acid 、 Chemistry 、 PEACH PUREE 、 Hydrostatic pressure 、 Treatment time 、 Biochemistry
摘要: High hydrostatic pressure (HHP) (103 to 517 MPa) was applied for selected times (5 25 min) on peach puree with and without the addition of antibrowning agents (1000 ppm ascorbic acid or 300 cysteine). Polyphenoloxidase (PPO) activity assessed before after HHP processing. Peach purees were stored at 3C 13 days then 22C 15 additional days. A zp value 224 MPa, in a range from 207 MPa pressure, obtained agents. PPO activation 103, 310 inhibition 414 observed containing added acid. More than 50% inactivation adding cysteine 99% experimental times. The higher treatment longer time inactivating PPO, less discoloration during storage low temperatures.
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