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KMID : 1007520040130010035
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Food Science and Biotechnology
2004 Volume.13 No. 1 p.35 ~ p.39
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Shelf-Life of Fresh Orange Juice in Plastic Bottle: Microbial and Sensory Aspects
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Neto, Randolpho Da Silva Correa
Faria, Jose´ De Assis
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Abstract
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Microbiological and sensory changes in pasteurised orange juice packed in polyethylene terephythalate (PET) bottles and shelf-life during storage at 4℃ were evaluated. orange juice (Citrus sinensis) was pasteurised at 72℃/16 s (batch 1) and 90℃/40 sec (batch 2) and evaluated periodically for microbiological counts of moulds, yeasts, lactic acid bacteria, and total and faecal coliforms, overall quality, and taste. Shelf-time of the orange juice was determined based on microbiological changes, 17 and 19 days for batches 1 and 2, respectively. For overall quality and taste, preference for pasteurised juice subjected to least heat treatment prevailed. Maximum shelf-life could not be determined based on sensory test results.
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