Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree

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• 作者：Sudarsan Mukhopadhyay^a ; ^{Sudarsan.mukhopadhyay@ars.usda.gov} ; Kimberly Sokorai^a ; ^{Kimberly.sokorai@ars.usda.gov} ; Dike Ukuku^b ; ^{Dike.ukuku@ars.usda.gov} ; Xuetong Fan^a ; ^{Xuetong.fan@ars.usda.gov} ; Vijay Juneja^a ; ^{Vijay.juneja@ars.usda.gov}
• 关键词：Cantaloupe puree ; High pressure processing ; Microbial load ; Quality
• 刊名：Food Research International
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：91
• 期：Complete
• 页码：55-62
• 全文大小：1164 K
• 卷排序：91

文摘

Presents first report on high pressure preservation of cantaloupe product as puree High pressure can effectively control microbial loads in cantaloupe puree. Combination of high pressure and refrigerated storage provides additional inactivation. Color parameters were affected by the high pressure treatment while soluble solid content and acidity remained unchanged. Cantaloupe industry can benefit using combination of high pressure with refrigeration.