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Study of the impact of a new hurdle technology composed of electro‐activated solution and low heat treatment on the canned pea and corn quality and microbial safety
Author(s) -
Liato Viacheslav,
Labrie Steve,
Benali Marzouk,
Aïder Mohammed
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12976
Subject(s) - brine , food science , chemistry , organic chemistry
Summary The objective of this work was to evaluate the quality of sterilised canned pea and corn in electro‐activated brine solutions at moderate temperatures. The lowest change in vitamin C was associated with the lowest heat treatment, while the short treatment time resulted in significant changes in texture and colour of vegetables. Best texture profile was obtained with the acid electro‐activated brine solution for pea and corn. The neutral electro‐activated brine solution resulted in a less firm texture for pea and corn. The green colour and brightness of canned pea were higher when neutral solution was used ( a * = −8.4 ± 0.3) than for the acidic one ( a * = −3.7 ± 0.6). The yellowness of corn was better with the neutral electro‐activated brine solution ( b * = 36.32 ± 1.24) than with the acidic one ( b * = 28.44 ± 2.39). Thirty‐three percent decrease of energy consumption was obtained using the electro‐activation technology.