Journal
FOOD CHEMISTRY
Volume 147, Issue -, Pages 209-214Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.09.124
Keywords
Hyperbaric storage; High pressure; Food preservation; Microbial quality; Melon juice; Refrigeration
Funding
- Fundacao para a Ciencia e a Tecnologia (FCT, Portugal) [PEst-C/QUI/UI0062/2013]
- European Union [PEst-C/QUI/UI0062/2013]
- QREN [PEst-C/QUI/UI0062/2013]
- FEDER [PEst-C/QUI/UI0062/2013]
- COMPETE [PEst-C/QUI/UI0062/2013]
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Hyperbaric storage (8 h) of melon juice (a highly perishable food) at 25, 30 and 37 degrees C, under pressure at 25-150 MPa was compared with atmospheric pressure storage (0.1 MPa) at the same temperatures and under refrigeration (4 degrees C). Comparatively to the refrigerated condition, hyperbaric storage at 50/75 MPa resulted in similar or lower microbial counts (total aerobic mesophiles, enterobacteriaceae, and yeasts/moulds) while at 100/150 MPa, the counts were lower for all the tested temperatures, indicating in the latter case, in addition to microbial growth inhibition, a microbial inactivation effect. At 25 MPa no microbial inhibition was observed. Physicochemical parameters of all samples stored under pressure (pH, titratable acidity, total soluble solids, browning degree and cloudiness) did not show a clear variation trend with pressure, being the results globally similar to refrigeration storage. These results show the potential of hyperbaric storage, at and above room temperature and with potential energy savings, comparatively to refrigeration. (C) 2013 Elsevier Ltd. All rights reserved.
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