Partager

Effets des traitements à champ électrique pulsé sur la flaveur et la couleur du jus de tomate.

Effects of commercial-scale pulsed electric field processing on flavour and colour of tomato juice.

Auteurs : MIN S., ZHANG Q. H.

Type d'article : Article

Résumé

Effects of commercial-scale pulsed electric field (PEF) processing on the flavour and colour of tomato juice during storage at 4 °C for 112 days were studied. Tomato juice was prepared by hot break at 88 °C for 2 min and then thermally processed at 92 °C for 90 s or PEF processed at 40 kV/cm for 57 ms. The PEF-processed tomato juice retained more flavour compounds of trans-2-hexenal, 2-isobutylthiazole, cis-3-hexanol than thermally processed or unprocessed control tomato juice. PEF-processed juice had significantly lower nonenzymatic browning and higher redness than thermally processed or control juice. Sensory evaluations indicated that the flavour of PEF-processed juice was preferred to that of thermally processed juice.

Détails

  • Titre original : Effects of commercial-scale pulsed electric field processing on flavour and colour of tomato juice.
  • Identifiant de la fiche : 2004-1821
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 68 - n. 5
  • Date d'édition : 06/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres articles du même numéro (3)
Voir la source

Indexation