Microbial and enzymatic changes in natural soursop puree during storage
Microbial and enzymatic comparisons were made on natural soursop puree stored at 15, 4 and -20°C without pasteurisation and with pasteurisation at 79°C for 69 s. Results showed that pasteurisation caused significant decrease in microbial count in soursop puree from 6.4x103 to 8.5x101 cfu per g. Gene...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier Science
1999
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116773/ http://psasir.upm.edu.my/id/eprint/116773/1/116773.pdf |
| Summary: | Microbial and enzymatic comparisons were made on natural soursop puree stored at 15, 4 and -20°C without pasteurisation and with pasteurisation at 79°C for 69 s. Results showed that pasteurisation caused significant decrease in microbial count in soursop puree from 6.4x103 to 8.5x101 cfu per g. Generally, storage at -20°C exhibited greater stability of samples as compared to those kept at 4 and 15°C. In contrast to microbial reduction, pasteurisation caused significant increase in cloud from 0.318 to 0.529 and completely inactivated the pectinesterase enzyme. The puree packed into foils kept at 4°C exhibited decreased cloud loss as compared to others packed in cans and bottles kept at 15 and -20°C. No pectinesterase enzyme regeneration was observed for pasteurised puree in this study during 12 weeks of storage time. |
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