High hydrostatic pressure on persimmon purée: effect on microbial counts and

RODRIGUEZ ANABEL; SANOW CLAUDIO; SANCHO ANA MARÍA; MASCHERONI RODOLFO; VAUDAGNA SERGIO R.

Atenas

Congreso; 29th EFFoST International Conference; 2015

EFFoST

High hydrostaticpressure (HHP) is a non-thermal technology that extends shelf-life, and keepshighnutritional valueand sensory quality of foods. This study evaluates the effect of HHP treatmentonpersimmon purée.This was prepared with 0.05 % of ascorbic acid and 0.25% of citric acid (pH:4.5) andpackaged inCryovacBB2800 bags without vacuum. The experimental design consisted in thecombination ofpressure levels(400, 500 and 600 MPa) and holding time (1 and 5 min). Samples were comparedwithunpressurizedpurée. Chromatic parameters (L*, a* and b*), ph and inactivation of endogenousmicrobiotawere evaluated atdifferent times of refrigerated storage at 4°C (15, 30, 60 and 90 days).Soluble solids andmoisture contentwere evaluated after immediate application and at the end of storage. HHPtreatmentswere enough todecrease the endogenous microflora to levels lower than the detection limit andthis levelremained constantthroughout refrigerated storage. The pH and soluble solids were affectedneither byHHP treatment norby storage. However, water content presented a significant decrease at the endofstorage.Chromatic parameter L* values on samples treated at 400MPa-1min and at500MPa-1min weresignificantlylower than for control samples and remained constant throughout chilledstorage. After HHPtreatment, a* andb* of samples were lower than those of control samples. These parameterssignificantlydecreased afterof 30 days and 15 days of chilled storage, respectively. Results obtained inthis workindicated thatHHP processing of persimmon purée can extend the shelf-life during chilledstorage and keepthe pH andsoluble solids unchanged. Besides, the water content showed a slight decrease.Chromaticparameters wereaffected by HHP treatments and during the storage. This may be attributed tothepresence ofoxygen within of the packaged purée, which may affect the chromatic parameters.