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- Title
HIGH HYDROSTATIC PRESSURE EFFECT ON SACCHAROMYCES CEREVISIAE, ESCHERICHIA COLI AND LISTERIA INNOCUA IN PEAR NECTAR.
- Authors
GUERRERO-BELTRÁN, JOSÉÁ.; BARBOSA-CÁNOVAS, GUSTAVO V.; WELTI-CHANES, JORGE
- Abstract
ABSTRACT An isostatic pressure system was used for processing fresh-prepared pear nectar, inoculated with Saccharomyces cerevisiae, Escherichia coli and Listeria innocua, at selected pressures (0 to 241 MPa), and times (2 s, and 0 to 15 min). The come up time (time to reach the working pressure) had an important microbial inactivation effect in view of the fact that the initial counts of 6.0 × 105, 1.02 × 107 and 2.4 × 107 cfu/mL were reduced to 2.4 × 105, 6.3 × 105 and 2.2 × 107 cfu/mL, for S. cerevisiae, E. coli and L. innocua, respectively, in nectar. Decimal reduction time values, in the range of 2.0-35.3, 0.6-20.6 and 9.2-588.2 min, were calculated from the first order kinetics modeling of S. cerevisiae, E. coli, and L. innocua survivors, respectively. zp values of 120.5, 92.6 and 75.2 MPa were obtained for the three types of microorganisms, respectively. PRACTICAL APPLICATIONS The application of high hydrostatic pressure may deliver a 'cold pasteurized' pear nectar. This 'cold pasteurization' may inactivate microorganisms and enzymes as thermal pasteurization does; however, high hydrostatic pressure does not generate unwanted chemical compounds that may change the nectar fresh sensory characteristics. Thus, a fresh-like fruit product, free from chemicals and with high quality and sensory characteristics, could be offered to consumers.
- Subjects
HYDROSTATIC pressure; SACCHAROMYCES cerevisiae; ESCHERICHIA coli; PEAR nectar; FRUIT microbiology; FOOD chemistry; FOOD industry
- Publication
Journal of Food Quality, 2011, Vol 34, Issue 6, p371
- ISSN
0146-9428
- Publication type
Article
- DOI
10.1111/j.1745-4557.2011.00413.x