Quality and consumer acceptance of radio frequency and traditional heat pasteurised kiwi puree during storage

文献类型： 外文期刊

第一作者： Lyu, Xiaoying

作者： Lyu, Xiaoying;Peng, Xiaoli;Yang, Baowei;Wang, Xin;Baloch, Allah Bux;Xia, Xiaodong;Wang, Shaojin;Yang, Hua;Xiao, Yingping;Yang, Hua;Xiao, Yingping

作者机构：

关键词： Antioxidant capacity;colour;kiwi puree;radio frequency heating;shelf life

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2018 年 53 卷 1 期

页码：

收录情况： SCI

摘要： To explore the feasibility of using radio frequency (RF) heating as a method to process kiwi puree, this study compared the effects of RF heating with traditional heat pasteurisation (TP) on various properties of kiwi puree. RF treatment completely inactivate of microbes in kiwi puree, with total aerobic bacteria counts (TAC) decreased by 4.81 log CFUmL(-1) and yeast and mould counts (YMC) decreased by 2.62 log CFUmL(-1), which are similar to TP treatment. During the 7weeks' storage, RF-treated puree showed retarded growth of microbes. The pH, titratable acidity and degrees Brix values of RF-treated samples were significantly different from those of the control. The vitamin C, total phenolic compounds and antioxidant capacity of RF-treated samples were significantly higher than those of TP-treated samples during storage. RF-treated sample retained better colour than TP-treated sample throughout storage. The customer satisfaction analysis indicated that consumers prefer RF-treated kiwi puree than TP-treated samples. These findings suggest that RF heating has potential applications in processing of kiwi puree or similar products.

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