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KMID : 0665220170300051113
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Korean Journal of Food and Nutrition
2017 Volume.30 No. 5 p.1113 ~ p.1118
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Comparison of UV-Irradiation and High Hydrostatic Pressure Sterilization for Storage Stability of Carrot Juice
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Oh Nam-Seok
Kim Min-Young
Jang Gwi-Yeong
Baek So-Yune
Joung Mi-Yeun
Kang Tae-Su
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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The objective of this study was to investigate the non-thermal sterilization effect of methods such as high hydrostatic pressure (HHP) and UV-irradiation (specifically with regard to the storage stability and shelf-life of carrot juice. The microbial counts of the non-sterilized product increased from 5.51 to 7.34 log CFU/mL up to the fifth day, and then decreased to 5.46 log CFU/mL at six days. UV-irradiation was increased from 2.37 to 4.92 log CFU/mL. HHP was maintained under the 3 log CFU/mL. The pH of UV-irradiation and HHP was maintained withing the range of 6.29~6.30 and 6.20~6.22 during storage. However, the pH arising from non-sterilization decreased from 6.31 to 4.49. The color of non-sterilization changed significantly during storage, but UV-irradiation and HHP were similar during storage. The β- carotene content of non-sterilization was noted to have decreased from 269.45 to 65.19 μg/mL during storage. The UV- irradiation and HHP decreased from 263.46 and 268.35~281.16 μg/mL to 243.42 and 244.09~269.29 μg/mL, respectively. In conclusion, these findings suggest that HHP can be used for the pasteurization, or sterilization, of carrot juice and the optimal condition is two minutes.
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KEYWORD
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high hydrostaric pressure (HHP), carrot juice, β-carotene, storage stability
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