Comparison of Quality Changes of Pickled Radish Treated by High Hydrostatic Pressure and Thermal Processing during Storage

doi:10.7506/spkx1002-6630-201308058

Abstract

Abstract: This study was carried out to evaluate the effect of high hydrostatic pressure (HHP; 200 MPa and 400 MPa for 20 min, respectively) and thermal processing (85 ℃, 20 min) on microbial population, pH, titrable acidity (TA) and color changes of pickled radish during storage time at different temperature. The results showed that HHP treatment at 400 MPa for 20 min and heat treatment maintained microbial population, efficiently delayed the decrease of pH and retarded the acidification of pickled radish, and desired results were obtained during storage at 4 ℃. Moreover, HHP treatment had no significant impact on color as compared to thermal processed samples. However, the color of HHP-treated samples declined obviously in pickled radish during storage at 20 ℃, and the color of pickled radish subjected to HHP treatment at 400 MPa declined more severely compared with those treated at 200 MPa, but the color decline in pickled radish slowed down and the color of HHP-treated samples were brighter than that of heat-treated samples during storage at 4 ℃.

Key words: high hydrostatic pressure processing, thermal processing, pickled radish, storage, quality

CLC Number:

TS255.54

ZHAO Dong，LI Xue-mei，CHEN An-jun，PU Biao. Comparison of Quality Changes of Pickled Radish Treated by High Hydrostatic Pressure and Thermal Processing during Storage[J]. FOOD SCIENCE, 2013, 34(8): 269-273.

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