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°Brix in untreated (11.8 ± 0.1), HIPEF (12.0 ± 0.1) and pasteurized (11.4 ± 0.2) orange juice do not present significant differences at initial time. °Brix values are stable during the storage of HIPEF and pasteurized orange juice, not presenting statistically significant differences between them. The same results for °Brix were described by Rivas et al. (2006), who studied a pasteurized orange–carrot juice and an orange–carrot juice treated by HIPEF. Also Bull et al. (2004) obtained similar results when they study a pasteurized orange juice and an orange juice treated by high pressure. Similarly, HIPEF-treated orange juice (35 kV/cm, 59 ls) stored for 112 days at 2 ℃ and 22 ℃ did not show any variation in °Brix (Ayhan et al., 2001). The browning index is one of the parameters that indicate us the nonenzymatic browning of the orange juices after being pasteurized or treated by HIPEF, as well as during their refrigerated storage at 2 ℃ and 10℃ Values obtained are shown in Fig. 1. After pasteurization of the orange juice, the browning index (0.093 ± 0.001) increases in a statistically significant way with regard to the untreated orange juice (0.086 ± 0.001), whereas between untreated and HIPEF orange juice (0.087 ± 0.001) there are not significant differences. Cserhalmi et al. (2006), obtain similar results when they applied HIPEF’s treatments (28 kV/cm, 100 ls) for the conservation of diverse citrus fruits (grapefruit, lemon, orange and tangerine), although the increase of the browning index with regard to the untreated juice is not statistically significant. Bull et al. (2004) describe that the browning index of the orange juice increases after thermal treatments (65℃, 1 min) or high pressure treatment (600 MPa, 20℃, 60 s), although it was not significantly different from untreated juice.When we study the evolution of this parameter during the refrigerated storage of the orange juices analyzed, we have observed a significant increase (p < 0.05) from the third week of storage at 10℃, whereas at 2℃ the values of the browning index are stable during more time in HIPEF treated juices or pasteurized juices, observing there are no significant differences between them. It is possible that the increased browning after 3 weeks was caused by an early stage of the spoilage at 10℃ [ Last edited by 孙仙仙儿 on 2014-2-13 at 17:43 ] |
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孙仙仙儿: 金币+60, 翻译EPI+1, ★有帮助 2014-02-16 18:33:48
孙仙仙儿: 金币+60, 翻译EPI+1, ★有帮助 2014-02-16 18:33:48
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未处理组（11.8±0.1），HIPEF处理组（12.0±0.1）和巴氏消毒组（11.4±0.2）橙汁白利糖度刚开始时无显著差异。HIPEF处理组和巴氏消毒组橙汁存储过程中白利糖度值稳定，两组未呈现统计学显著差异。Rivas 等（2006年）研究了巴氏消毒的橙子-胡萝卜汁和HIPEF处理的橙子-胡萝卜汁，报道了同样白利糖度值结果。 Bull 等（2004年）研究了巴氏消毒橙汁和高压处理橙汁，也获得了类似结果。同样，HIPEF处理橙汁（35千伏/厘米，59 ls）在2℃和22℃存放112天，未显示白利糖度值（Ayhan等，2001年）有任何变化。 褐变指数------表明巴氏消毒或HIPEF处理后橙汁的非酶褐变参数之一，以及橙汁在2 ℃和10℃冷藏存储时得到的值显示在图1中。 巴氏消毒橙汁褐变指数（ 0.093 ±0.001 ）增加对于未处理橙汁（ 0.086 ± 0.001）具有统计学显著性，而未经处理橙汁和HIPEF处理橙汁（ 0.087 ±0.001）之间不存在显著性差异。 Cserhalmi等（2006年） 施以HIPEF处理（ 28千伏/厘米， 100 ls），对不同的柑橘类水果（柚子，柠檬，橘子和蜜桔 ）储存，得到类似结果，虽然褐变指数与未处理的果汁是没有统计学显著性。 Bull 等（ 2004年）报道的热处理橙汁（ 65 ℃ ， 1分钟）或高压处理（ 600兆帕， 20 ℃ ， 60秒）褐变指数增加 ，当然未与处理的也没有显著性差异。我们研究分析的橙汁冷藏存储过程中褐变指数值的演变时，可观察到在10℃ 存储从第三个星期显著增加（ P <0.05 ），而在2 ℃HIPEF处理或巴氏消毒的果汁褐变指数值稳定更多时间，它们之间没有显著性差异。3周后褐变增加可能因为早期在10℃存储引起了变质。 |
2楼2014-02-15 23:23:09
