Effects of High Hydrostatic Pressure (HHP) Processing on Microbial Inactivation and Quality of Strawberry Nectar

doi:10.7506/spkx1002-6630-201123004

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (23): 28-34.doi: 10.7506/spkx1002-6630-201123004

• Basic Research • Previous Articles Next Articles

Effects of High Hydrostatic Pressure (HHP) Processing on Microbial Inactivation and Quality of Strawberry Nectar

XU Wen-wen，CAO Xia-min，HU Xiao-song，LIAO Xiao-jun*

(National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Online:2011-12-15 Published:2011-12-21

Abstract

Abstract: The effects of high hydrostatic pressure (HHP) (600 MPa, 0－10 min) on microorganism inactivation and quality of strawberry nectar were investigated. HHP treatment for 4 min was sufficient to inactivate total aerobic bacteria, molds and yeasts in strawberry nectar without significantly influencing the total soluble solid, pH, titratable acidity, color, total phenols and antioxidant activity of strawberry nectar (P ＞ 0.05). However, the contents of vitamin C and anthocyanins in HHP-treated strawberry nectar were significantly decreased by 9.2% and 20.6% respectively. Moreover, the esters in strawberry nectar were significantly decreased and the alcohols increased (P ＜ 0.05) after HHP treatment, but the aroma quality of strawberry nectar was better retained.

Key words: high hydrostatic pressure (HHP), strawberry netar, microbiological safety, qualities

CLC Number:

TS255.3

XUWen-wen，CAOXia-min，HUXiao-song，LIAOXiao-jun. Effects of High Hydrostatic Pressure (HHP) Processing on Microbial Inactivation and Quality of Strawberry Nectar[J]. FOOD SCIENCE, 2011, 32(23): 28-34.

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Effects of High Hydrostatic Pressure (HHP) Processing on Microbial Inactivation and Quality of Strawberry Nectar

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