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KMID : 1007520120210030899
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Food Science and Biotechnology
2012 Volume.21 No. 3 p.899 ~ p.904
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Effect of High Pressure Processing on Microbiological and Physical Qualities of Carrot and Spinach
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Jung Lae-Seung
Lee Seung-Hwan
Kim Sung-kyun
Lee Sung-Ki
Ahn Ju-Hee
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Abstract
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This study was designed to evaluate the microbiological and physicochemical properties of carrot and spinach treated at 100, 300, and 500 MPa for 20 min. The numbers of Salmonella Typhimurium cells were significantly reduced by more than 5 log CFU/g in carrots and spinaches treated at 500 MPa after 5 min. The color changes were noticeable in the cooked carrots (ΔE>9) and spinaches (ΔE>12). Two distinct phases were observed in the textural changes of carrots and spinaches under high pressure processing. These results provide useful information for understanding microbial inactivation, color changes, and textural properties in high pressure-treated carrot and spinach samples.
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KEYWORD
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high pressure processing, vegetable, color, texture
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Listed journal information
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