Quality parameters of refrigerated apple cubes in low pH juice

ANDRÉS S.C.; GIANNUZZI, L.; ZARITZKY, N.E.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

Academic Press Inc

Lugar: London, England; Año: 2002 vol. 35 p. 670 - 679

0023-6438

The quality of apple cubes (Red Delicious and Granny Smith) maintained in pasteurised or fresh orange juice with sucrose and chemical preservatives: acidulants (citric and ascorbic acids) and potassium sorbate or sodium benzoate, packaged in plastic films of different gaseous permeability (polyethylene (PE) and EVA-SARAN-EVA (ESE)), was analysed during storage at 10 1C. Surface colour, microbial growth and instrumental texture changes were measured. Microbial flora was identified, and its growth was mathematically modelled. Shelf-life values of 10 d in polyethylene and higher than 25 d in ESE film, maintaining acceptable quality attributes, were obtained for both apple varieties in pasteurised juices. For Red Delicious in unpasteurised orange juice with acidulants and potassium sorbate (0.125?0.250 g/kg), shelf-life values were 7.5?8.5 d in PE and higher than 15 d in ESE film. For Granny Smith apples in unpasteurised juice without potassium sorbate, shelf-life values were 10 d in PE and higher than 15 d in ESE. Higher concentrations (0.375?0.50 g/kg) of potassium sorbate adversely affected colour. Sodium benzoate was discarded as preservative because it produced severe browning in both apple varieties. All the samples showed safe sanitary conditions; coliforms microorganisms did not grow in any of the tested conditions. colour, microbial growth and instrumental texture changes were measured. Microbial flora was identified, and its growth was mathematically modelled. Shelf-life values of 10 d in polyethylene and higher than 25 d in ESE film, maintaining acceptable quality attributes, were obtained for both apple varieties in pasteurised juices. For Red Delicious in unpasteurised orange juice with acidulants and potassium sorbate (0.125?0.250 g/kg), shelf-life values were 7.5?8.5 d in PE and higher than 15 d in ESE film. For Granny Smith apples in unpasteurised juice without potassium sorbate, shelf-life values were 10 d in PE and higher than 15 d in ESE. Higher concentrations (0.375?0.50 g/kg) of potassium sorbate adversely affected colour. Sodium benzoate was discarded as preservative because it produced severe browning in both apple varieties. All the samples showed safe sanitary conditions; coliforms microorganisms did not grow in any of the tested conditions. colour, microbial growth and instrumental texture changes were measured. Microbial flora was identified, and its growth was mathematically modelled. Shelf-life values of 10 d in polyethylene and higher than 25 d in ESE film, maintaining acceptable quality attributes, were obtained for both apple varieties in pasteurised juices. For Red Delicious in unpasteurised orange juice with acidulants and potassium sorbate (0.125?0.250 g/kg), shelf-life values were 7.5?8.5 d in PE and higher than 15 d in ESE film. For Granny Smith apples in unpasteurised juice without potassium sorbate, shelf-life values were 10 d in PE and higher than 15 d in ESE. Higher concentrations (0.375?0.50 g/kg) of potassium sorbate adversely affected colour. Sodium benzoate was discarded as preservative because it produced severe browning in both apple varieties. All the samples showed safe sanitary conditions; coliforms microorganisms did not grow in any of the tested conditions. colour, microbial growth and instrumental texture changes were measured. Microbial flora was identified, and its growth was mathematically modelled. Shelf-life values of 10 d in polyethylene and higher than 25 d in ESE film, maintaining acceptable quality attributes, were obtained for both apple varieties in pasteurised juices. For Red Delicious in unpasteurised orange juice with acidulants and potassium sorbate (0.125?0.250 g/kg), shelf-life values were 7.5?8.5 d in PE and higher than 15 d in ESE film. For Granny Smith apples in unpasteurised juice without potassium sorbate, shelf-life values were 10 d in PE and higher than 15 d in ESE. Higher concentrations (0.375?0.50 g/kg) of potassium sorbate adversely affected colour. Sodium benzoate was discarded as preservative because it produced severe browning in both apple varieties. All the samples showed safe sanitary conditions; coliforms microorganisms did not grow in any of the tested conditions. colour, microbial growth and instrumental texture changes were measured. Microbial flora was identified, and its growth was mathematically modelled. Shelf-life values of 10 d in polyethylene and higher than 25 d in ESE film, maintaining acceptable quality attributes, were obtained for both apple varieties in pasteurised juices. For Red Delicious in unpasteurised orange juice with acidulants and potassium sorbate (0.125?0.250 g/kg), shelf-life values were 7.5?8.5 d in PE and higher than 15 d in ESE film. For Granny Smith apples in unpasteurised juice without potassium sorbate, shelf-life values were 10 d in PE and higher than 15 d in ESE. Higher concentrations (0.375?0.50 g/kg) of potassium sorbate adversely affected colour. Sodium benzoate was discarded as preservative because it produced severe browning in both apple varieties. All the samples showed safe sanitary conditions; coliforms microorganisms did not grow in any of the tested conditions. 1C. Surface colour, microbial growth and instrumental texture changes were measured. Microbial flora was identified, and its growth was mathematically modelled. Shelf-life values of 10 d in polyethylene and higher than 25 d in ESE film, maintaining acceptable quality attributes, were obtained for both apple varieties in pasteurised juices. For Red Delicious in unpasteurised orange juice with acidulants and potassium sorbate (0.125?0.250 g/kg), shelf-life values were 7.5?8.5 d in PE and higher than 15 d in ESE film. For Granny Smith apples in unpasteurised juice without potassium sorbate, shelf-life values were 10 d in PE and higher than 15 d in ESE. Higher concentrations (0.375?0.50 g/kg) of potassium sorbate adversely affected colour. Sodium benzoate was discarded as preservative because it produced severe browning in both apple varieties. All the samples showed safe sanitary conditions; coliforms microorganisms did not grow in any of the tested conditions.