A Comparative Study of Changes in Microbiological Quality and Physicochemical Properties of N 2 -Infused and N 2 -Degassed Banana Smoothies After High Pressure Processing
作者： Renjie Li , Yongtao Wang , Siyuan Wang , Xiaojun Liao
DOI: 10.1007/S11947-014-1401-Z
关键词: Titratable acid 、 Pascalization 、 Pectin 、 Esterase 、 Microbiological quality 、 Food science 、 Aerobic bacteria 、 Polyphenol oxidase 、 Detection limit 、 Chemistry
摘要: The microbiological changes in N2-infused and N2-degassed banana smoothies subjected to high pressure processing (HPP) at 350–550 MPa for 2–10 min were compared. counts of total aerobic bacteria (TAB) yeasts molds (Y & M) lower when compared with samples/ones. samples treated by HPP 550 MPa 10 min subsequently stored 4 °C 15 days. Y M below the detection limit after during storage, but TAB HPP-treated increased 2.11 log10 CFU/g storage During polyphenol oxidase, pectin methyl esterase, particle size distribution, color, soluble solids, titratable acidity remained stable, whereas there was a significant decrease pH. exhibited stable physicochemical qualities, even 15-day 4 °C.
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