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 |
| _version_ | 1848867088830038016 |
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| author | A., Umme Y., Salmah B., Jamilah Asbi, B.A. |
| author_facet | A., Umme Y., Salmah B., Jamilah Asbi, B.A. |
| author_sort | A., Umme |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T14:30:57Z |
| format | Article |
| id | upm-116773 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:30:57Z |
| publishDate | 1999 |
| publisher | Elsevier Science |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1167732025-07-07T04:04:49Z http://psasir.upm.edu.my/id/eprint/116773/ Microbial and enzymatic changes in natural soursop puree during storage A., Umme Y., Salmah B., Jamilah Asbi, B.A. 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. Elsevier Science 1999 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/116773/1/116773.pdf A., Umme and Y., Salmah and B., Jamilah and Asbi, B.A. (1999) Microbial and enzymatic changes in natural soursop puree during storage. Food Chemistry, 65 (3). pp. 315-322. ISSN 0308-8146 https://linkinghub.elsevier.com/retrieve/pii/S0308814698002155 10.1016/S0308-8146(98)00215-5 |
| spellingShingle | A., Umme Y., Salmah B., Jamilah Asbi, B.A. Microbial and enzymatic changes in natural soursop puree during storage |
| title | Microbial and enzymatic changes in natural soursop puree during storage |
| title_full | Microbial and enzymatic changes in natural soursop puree during storage |
| title_fullStr | Microbial and enzymatic changes in natural soursop puree during storage |
| title_full_unstemmed | Microbial and enzymatic changes in natural soursop puree during storage |
| title_short | Microbial and enzymatic changes in natural soursop puree during storage |
| title_sort | microbial and enzymatic changes in natural soursop puree during storage |
| url | http://psasir.upm.edu.my/id/eprint/116773/ http://psasir.upm.edu.my/id/eprint/116773/ http://psasir.upm.edu.my/id/eprint/116773/ http://psasir.upm.edu.my/id/eprint/116773/1/116773.pdf |