Instrumental analysis of strawberry puree processed by high hydrostatic pressure or thermal treatment

Abstract

High hydrostatic pressure (HHP) processing technology offers the possibility to preserve quality attributes. Objective test methods describing quality in a complex form have an important role in the development of new products and in the quality assurance of different technologies. Therefore, research was performed to compare the effects of HHP treatment and heat pasteurization on visual appearance, volatile composition, taste and texture properties of strawberry purees measured by sensorial and objective methods. Sensory evaluation did not show significant differences between samples. Similar result was obtained from the color measurements. Viscosity of purees changed only slightly as a result of the treatments. Electronic nose and electronic tongue were found to be promising tools for discrimination of strawberry purees treated by different levels of high hydrostatic pressure or thermal treatment. Canonical discriminant analysis showed that control and “600 MPa for 5 minutes” samples were quite similar. Samples treated by 600 MPa for 15 minutes were distinguished from the above mentioned ones. The heat treated samples (80°C for 5 and 15 minutes) were definitely separated from the control samples. Fusion of the data from the electronic nose and tongue showed the same trend and improved the classification of the treated puree samples.

Changes in colour parameters and anthocyanin content of aseptically filled sour cherry juice during storage

“…The browning index (BI) can be calculated from the L p , a p and b p parameters with the following equation: BI 5 [100 (x -0.31)]/0.172, where: x 5 (a p þ 1.75L p )/(5.645L p þ a p -0.3012 b p ) (Klimczak and Gliszczy nska-Swigło, 2017). The BI value calculated from the above values is suitable for the characterization of colour changes during storage of sour cherry juice (Dalmadi et al, 2007).…”

Postharvest quality of hydroponic strawberry coated with chitosan-calcium gluconate

“…Strawberry is one of the most favorite fruit due to its attractive color and taste. In addition, berry contains many valuable bioactive compounds (Dalmadi et al, 2007). However, this produce easily deteriorates after harvest with symptoms including desiccation, bruising, and rots (Hern andez-Muñoz et al, 2008).…”

Comparison of biofilm formation between non-pathogenic Listeria strains under different stress conditions

“…Ready-to-eat foods (RTE) are products consumed without any heattreatment and are usually associated with listeriosis outbreaks (Mart ın et al, 2014;R€ uckerl et al, 2014). Novel nonthermal decontamination technologies, like high hydrostatic pressure treatment, have been recognized to have a positive effect on Listeria monocytogenes inactivation and preserve the quality attributes of RTE foods (Bajovic et al, 2012;Dalmadi et al, 2007).…”