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Presence and Stability of Patulin in Pasteurized Apple Cider
Author(s) -
WHEELER J. L.,
HARRISON M. A.,
KOEHLER P. E.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06643.x
Subject(s) - patulin , pasteurization , food science , chemistry , mycotoxin
Pasteurized apple cider produced in Georgia was surveyed for patulin. Levels from 244‐3993 μg patulin/L cider were found. Eight high temperature‐short time (HTST) treatments (60°, 70°. 80°, and 90°C for 10 set; 90°C for 20, 40, 80, and 160 set) and one batch treatment (90°C for 10 min) were used to determine the stability of patulin in pasteurized cider. The 60°, 80°, and 90°C HTST treatments and the batch pasteurization significantly reduced the patulin level, but did not completely destroy the toxin. Storage of the cider had no effect on the patulin level.