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首页> 外文期刊>Food microbiology >Microbiological stabilization of tiger nuts’ milk beverage using ultra-high pressure homogenization. A preliminary study on microbial shelf-life extension
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Microbiological stabilization of tiger nuts’ milk beverage using ultra-high pressure homogenization. A preliminary study on microbial shelf-life extension

机译：利用超高压均质化技术稳定虎皮奶饮料的微生物。延长微生物保质期的初步研究

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摘要

Tiger nuts’ milk beverages are highly perishable products. For this reason, the interest of food industry for their commercialization makes necessary the application of preservation treatments to prolong their shelf-life. In the current study, the effect of ultra-high pressure homogenization (UHPH) on the microbiological and sensory qualities of tiger nuts’ milk beverage was evaluated. Characteristics of UHPH-treated products (at 200 and 300 MPa, with inlet temperature of 40 °C) were compared with those of raw (RP) and conventionally homogenized-pasteurized (H-P) beverages, after treatment and during cold storage at 4 °C. Microbiological quality of beverages was studied by enumerating total counts, psychrotrophic bacteria, lactobacilli, enterobacteria, molds and yeasts, and mesophilic spores. Evolution of color and sensory characteristics of beverages were also determined. Microbiological shelf-life of the tiger nuts’ milk beverages was extended from 3 to 25, 30 and 57 days by applying H-P and UHPH treatments at 200 and 300 MPa, respectively. Color of beverages was the only attribute that differentiated UHPH samples from the others, with greater luminosity and whiteness. Hence, UHPH treatments showed to be an alternative to the conventional H-P for obtaining tiger nuts’ milk beverages with an improved microbiological shelf-life and good sensorial characteristics.
机译：老虎坚果的牛奶饮料是极易腐烂的产品。因此，食品工业对其商业化的兴趣使得必须应用防腐处理来延长其保存期限。在当前的研究中，评估了超高压均质化（UHPH）对老虎坚果乳饮料的微生物学和感官品质的影响。将经过UHPH处理的产品（在200和300 MPa下，入口温度为40°C）与未经加工（RP）和常规均化巴氏灭菌（HP）饮料在处理后以及在4°C冷藏期间的特性进行比较。通过列举总数，精神营养细菌，乳酸菌，肠杆菌，霉菌和酵母菌以及嗜温芽孢，研究了饮料的微生物质量。还确定了饮料颜色和感官特性的演变。通过分别在200 MPa和300 MPa下进行H-P和UHPH处理，虎果乳饮料的微生物货架期从3天延长至25天，30天和57天。饮料的颜色是使UHPH样品与其他样品区别开的唯一属性，具有更高的亮度和白度。因此，为了获得具有改善的微生物货架寿命和良好的感官特性的老虎坚果牛奶饮料，UHPH处理被证明是传统H-P的替代方法。

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  • 来源
    《Food microbiology》 |2018年第2期|143-150|共8页
  • 作者

    Codina-Torrella Idoia; Guamis Buenaventura Guamis; Zamora Anna; Quevedo Joan Miquel; Trujillo Antonio José;

  • 作者单位

    Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO, MALTA-Consolider, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra (Cerdanyola del Vallès), Barcelona, Spain;

    Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO, MALTA-Consolider, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra (Cerdanyola del Vallès), Barcelona, Spain;

    Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO, MALTA-Consolider, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra (Cerdanyola del Vallès), Barcelona, Spain;

    Servei Planta de Tecnologia dels Aliments (SPTA), Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra (Cerdanyola del Vallès), Barcelona, Spain;

    Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO, MALTA-Consolider, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra (Cerdanyola del Vallès), Barcelona, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Microbial stabilization; Sensory profile; Tiger nuts’ milk beverage; Ultra-high pressure homogenization;

    机译：微生物稳定化;感官特征;老虎坚果的牛奶饮料;超高压均质;

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