Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam
In the present work the effect of the processing by high hydrostatic pressures (HPP) was assessed as an alternative to the thermal treatment of pasteurization in olive jam. The effects of both treatments on the product after processing were compared and stability during storage under refrigeration w...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2013-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1450 |
| _version_ | 1818939106561884160 |
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| author | J. Delgado-Adamez M. N. Franco J. Sánchez C. de Miguel M. R. Ramírez D. Martín-Vertedor |
| author_facet | J. Delgado-Adamez M. N. Franco J. Sánchez C. de Miguel M. R. Ramírez D. Martín-Vertedor |
| author_sort | J. Delgado-Adamez |
| collection | DOAJ |
| description | In the present work the effect of the processing by high hydrostatic pressures (HPP) was assessed as an alternative to the thermal treatment of pasteurization in olive jam. The effects of both treatments on the product after processing were compared and stability during storage under refrigeration was assessed through the characterization of physicochemical, microbiological and sensory aspects. To assess the effect of processing, two HPP treatments (450 and 600MPa) and thermal pasteurization (80 °C for 20 min) were applied, comparing them with the unprocessed product. HPP 600MPa versus the rest of treatments showed a reduction in microorganisms, greater clarity and less browning, and sensory acceptance. The shelf-life of the refrigerated product would indicate the feasibility of the application of the HPP technology for food with similar shelf-life to that obtained with the traditional treatment of pasteurization, but with a better sensory quality. |
| first_indexed | 2024-12-20T06:18:29Z |
| format | Article |
| id | doaj.art-75020e51d3504c16bbb956decf864e28 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-20T06:18:29Z |
| publishDate | 2013-09-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-75020e51d3504c16bbb956decf864e282022-12-21T19:50:29ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142013-09-0164443244110.3989/gya.0236131418Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jamJ. Delgado-Adamez0M. N. Franco1J. Sánchez2C. de Miguel3M. R. Ramírez4D. Martín-Vertedor5Technological Agri-Food Institute (INTAEX)Technological Agri-Food Institute (INTAEX)Technological Agri-Food Institute (INTAEX)Vegetal Biology, Ecology and Soil Sciences Department. University of ExtremaduraTechnological Agri-Food Institute (INTAEX)Technological Agri-Food Institute (INTAEX)In the present work the effect of the processing by high hydrostatic pressures (HPP) was assessed as an alternative to the thermal treatment of pasteurization in olive jam. The effects of both treatments on the product after processing were compared and stability during storage under refrigeration was assessed through the characterization of physicochemical, microbiological and sensory aspects. To assess the effect of processing, two HPP treatments (450 and 600MPa) and thermal pasteurization (80 °C for 20 min) were applied, comparing them with the unprocessed product. HPP 600MPa versus the rest of treatments showed a reduction in microorganisms, greater clarity and less browning, and sensory acceptance. The shelf-life of the refrigerated product would indicate the feasibility of the application of the HPP technology for food with similar shelf-life to that obtained with the traditional treatment of pasteurization, but with a better sensory quality.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1450high hydrostatic pressuremicrobiologyolive jamsensory analysisthermal pasteurization |
| spellingShingle | J. Delgado-Adamez M. N. Franco J. Sánchez C. de Miguel M. R. Ramírez D. Martín-Vertedor Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam Grasas y Aceites high hydrostatic pressure microbiology olive jam sensory analysis thermal pasteurization |
| title | Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam |
| title_full | Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam |
| title_fullStr | Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam |
| title_full_unstemmed | Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam |
| title_short | Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam |
| title_sort | comparative effect of high pressure processing and traditional thermal treatment on the physicochemical microbiology and sensory analysis of olive jam |
| topic | high hydrostatic pressure microbiology olive jam sensory analysis thermal pasteurization |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1450 |
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