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Afrasiabi, M.; Maghsoudlou, Y.
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Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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Broccoli is one of the most popular Brassica vegetables used as puree. In order to extend shelf life and quality of various vegetable purees, thermal treatment is applied. Thermal treatments have many advantages besides their requirement for microbiological risks assessment. In the present study, the effect of equivalent high pressure and thermal pasteurization processes on some quality related properties of broccoli puree were investigated. Viscosity, colour, values, sensory properties and inactivation of Listeria innocua were studied. Results indicate that thermal processes had a significant effect on quality properties of broccoli puree. A significant decrease in a* and L* values, viscosity and overall acceptability was found after thermal processes. High pressure processing at 600 MPa (holding time: 10 min/initial temperature: 10°C) improved the colour and viscosity compared to severe HP pasteurization and thermal pasteurization processes (p>0.05). Both HP and thermal pasteurization resulted in inactivation of the inoculated Listeria innocua to a level below the detection limit.
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Eram Pars Scientific Publication Ltd
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Indexing terms for this abstract:
Organism descriptor(s) :
Brassica oleracea, Brassica oleracea var. italica, Listeria innocua
broccoli, colour, food quality, pasteurization, physicochemical properties, pressure treatment, sensory evaluation, storage life, viscosity
bacterium, calabrese, color, pasteurizing
Broader term(s) :
Brassica, Brassicaceae, Brassicales, eudicots, angiosperms, Spermatophyta, plants, eukaryotes, Brassica oleracea, Listeria (Bacteria), Listeriaceae, Bacillales, Bacilli, Firmicutes, Bacteria, prokaryotes