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Quality and Stability of Precut Mangos and Carambolas Subjected to High‐Pressure Processing
Author(s) -
Boynton B.B.,
Sims C.A.,
Sargent S.,
Balaban M.O.,
Marshall M.R.
Publication year - 2002
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.1365-2621.2002.tb11419.x
Subject(s) - flavor , browning , sweetness , food science , chemistry , vacuum packing
Mangos were sliced, vacuum‐sealed, and processed at 300 MPa or 600 MPa for 1 min. Fresh mango flavor declined and off‐flavor increased during storage at 3 °C, but color, texture, and other sensory attributes changed very little. After 9 wk, the microbial levels in the control were 2 and 3 log CFU/mL greater than the 300 and 600 MPa treatments, respectively. Pressure treatments also slightly reduced fresh mango flavor and increased off‐flavor and sweetness. Carambolas were sliced, vacuum‐sealed, and processed at 600 MPa for 2, 4, or 6 min; at 800 MPa for 1, 3, or 5 min; or not treated. Samples were stored at 3 °C for 2 and 4 wk and color was evaluated after air exposure. All the 800 MPa treatments reduced browning compared to the control, but the 600 MPa was less effective.