Abstract:
The response of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Zygosaccharomyces bailii NRRL 7256 in fresh-cut pear to simultaneous and serial combined treatments involving H 2O 2 immersion (3% w/v; pH 3.0; 25°C; 2.0 or 5.0min) and UV-C exposure (7.5min; 3.7kJm -2) was investigated. For selected treatments, native flora, sensory and colour changes were also evaluated. E. coli and L. innocua were more sensitive than Z. bailii. Serial H 2O 2/UV-C treatments were more effective than the simultaneous arrangement. The single effect of UV-C was enhanced by the combination with 5min H 2O 2, hence avoiding the recovery of the surviving population. The combined treatment kept optimal microbial stability and exhibited more luminosity than the single UV-C treatment. Texture profile analysis conducted using a trained panel showed that H 2O 2/UV-C processed pear discs were perceived with significantly less hardness and fracturability but as juicy as untreated discs. Consumers found them pleasant. © 2012 Institute of Food Science and Technology.
Registro:
Documento: |
Artículo
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Título: | The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs |
Autor: | Schenk, M.; García Loredo, A.; Raffellini, S.; Alzamora, S.M.; Guerrero, S. |
Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) Ciudad Autonoma de Buenos Aires, Argentina Departamento de Tecnología, Universidad Nacional de Lujan, Ruta Nacional 5 y 7, 6700 Luján, Argentina Nacional de Investigaciones Científicas y Técnicas de la República, Ciudad Autónoma de Buenos Aires, Argentina
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Palabras clave: | Colour; Combined treatment; Cut pear; Hydrogen peroxide; Sensory attributes; Ultraviolet light; Colour change; Combined treatment; Cut pear; E. coli; Fresh-cut; Listeria innocua; Microbial response; Microbial stability; Quality parameters; Sensory attributes; Texture profile analysis; Ultra-violet light; Color; Escherichia coli; Hydrogen peroxide; Ultraviolet radiation; Fruits; Escherichia coli; Listeria innocua; Pyrus; Zygosaccharomyces; Zygosaccharomyces bailii |
Año: | 2012
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Volumen: | 47
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Número: | 9
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Página de inicio: | 1842
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Página de fin: | 1851
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DOI: |
http://dx.doi.org/10.1111/j.1365-2621.2012.03040.x |
Título revista: | International Journal of Food Science and Technology
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Título revista abreviado: | Int. J. Food Sci. Technol.
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ISSN: | 09505423
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Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v47_n9_p1842_Schenk |
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Citas:
---------- APA ----------
Schenk, M., García Loredo, A., Raffellini, S., Alzamora, S.M. & Guerrero, S.
(2012)
. The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs. International Journal of Food Science and Technology, 47(9), 1842-1851.
http://dx.doi.org/10.1111/j.1365-2621.2012.03040.x---------- CHICAGO ----------
Schenk, M., García Loredo, A., Raffellini, S., Alzamora, S.M., Guerrero, S.
"The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs"
. International Journal of Food Science and Technology 47, no. 9
(2012) : 1842-1851.
http://dx.doi.org/10.1111/j.1365-2621.2012.03040.x---------- MLA ----------
Schenk, M., García Loredo, A., Raffellini, S., Alzamora, S.M., Guerrero, S.
"The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs"
. International Journal of Food Science and Technology, vol. 47, no. 9, 2012, pp. 1842-1851.
http://dx.doi.org/10.1111/j.1365-2621.2012.03040.x---------- VANCOUVER ----------
Schenk, M., García Loredo, A., Raffellini, S., Alzamora, S.M., Guerrero, S. The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs. Int. J. Food Sci. Technol. 2012;47(9):1842-1851.
http://dx.doi.org/10.1111/j.1365-2621.2012.03040.x