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2 Bromatologia i Chemia Toksykologiczna

2 2005

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Wplyw technologii wysokocisnieniowej [HPP] na jakosc i trwalosc utrwalonych sokow z marchwi

100%

Zyngiel W. , Platta A. , Kolenda H.

tom 38

nr Supl.

479-486

Surowe soki z marchwi utrwalono technologią wysokociśnieniową (HPP) z zastosowaniem zaplanowanych parametrów procesu kompresji. Zbadano wpływ wysokiego ciśnienia na jakość sensoryczną oraz wybrane parametry chemiczne i mikrobiologiczne utrwalonych soków z marchwi w okresie ich przechowywania.

The objective of this work was to determine the effect of high pressure processing (HPP) as foodstuff preservation method on quality, stability and nutrition value of carrot juices. Raw carrot juices of various varieties were pressure processed due to the planned compression parameters: 500 MPa/20°C for 20 minutes, 600 MPa/20°C for 10 minutes and then stored at 4 + 6°C for up to 3 months. The sensory, chemical and microbiological properties of carrot juices were analyzed at regular monthly intervals. Non-pressurized carrot juices were investigated for comparison of differences to the pressure processed samples. Sensory valuation of pressurized carrot juices indicated the positive effect of HPP on quality of processed and stored juices which kept all distinguishing marks (taste, flavour, colour, consistency), typical for fresh product up to the second month of storage period. No significant differences of dry substance content and total ash content were noticed. The level of active acidity (pH) was dependent of compression parameters and storage time of processed carrot juices. The increase of total acidity was compared respectively with the decrease of pH in researched juices. During storage time the slow decrease of total extract content was noticed. The increase of reducing saccharides was compared respectively with the decrease of total saccharides content in processed and stored carrot juices. The total carotenoids and ß-carotene concentrations in researched juices were not significantly affected by HPP and storage period. The pressure treatment of carrot juices reduced the microbial load to non-detectable levels in case of coli bacterial cells and moulds during storage period and significantly reduced the population of total aerobic bacteria. Quality changes having influence on stability of researched juices could be attributed to residual peroxidase (POD) activity after high pressure treatment and also possible microorganisms regeneration during storage period. Inactivation of undesirable enzymatic reactions and microbiological populations to below detectable levels requires probably higher pressure or oscillatory pressure treatments cycles.

Zapewnienie bezpieczenstwa zywnosci metoda pasteryzacji wysokocisnieniowej

100%

Fonberg-Broczek M. , Windyga B.

tom 38

nr Supl.

83-86

Zastosowanie technologii wysokociśnieniowej (HPP) do utrwalania świeżo wyciskanych soków owocowych i warzywnych, produktów mięsnych plasterkowanych w celu zapewnienia bezpieczeństwa mikrobiologicznego.

High Pressure Processing (HPP) consists in applying hydrostatic pressure of 200 - 1000 MPa to properly packed food products. As an alternative to thermal pasteurization, this method reduces exposure of food to high temperature, ensures microbiological safety, and enables preservation of high organoleptic value of food products. Influence of HPP on microorganisms depends on the type of microorganism, temperature and time of exposure to HPP. Microbiologically safe food products preserved with HPP method, such as fruit and vegetable juices, sliced meat products, diary products, oysters, and guacamole are currently available in many countries of the world. In Poland, HPP technology for fruit and meat products has been studied from 1992 by the Institute of High Pressure Physics of the Polish Academy of Sciences in cooperation with other research institutions, including National Institute of Hygiene, Warsaw Agricultural University and Institute of Agricultural and Food Biotechnology. Our research has shown that HPP method guarantees food safety and preserves nutritive and organoleptic value of food products, and indicate that HPP method could be applied for commercial food production.