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SHELF‐LIFE AND MICROBIAL GROWTH KINETICS OF FRESH CITRUS JUICES: SHAMOUTI ORANGE
Author(s) -
KOPELMAN I. J.,
RAUCHWERGER M.
Publication year - 1985
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1985.tb00701.x
Subject(s) - organoleptic , orange juice , food science , shelf life , bacterial growth , pasteurization , chemistry , kinetics , orange (colour) , taste , biology , bacteria , physics , genetics , quantum mechanics
The paper deals with the shelf‐life and endogenous microbial growth kinetics of freshly squeezed unpasteurized Shamouti orange juice. Microbial and organoleptic data was evaluated for seven temperatures (range of 2.0 to 14°C). Microbial lag‐time was more sensitive to temperature change in the lower range (E a = 42.4 Kcal/mol). The effect of temperature on growth rate was quite moderate in the lower range but in the order of 12.1 Kcal/mol at the upper end. Organoleptic data kinetics indicated that unpasteurized Shamouti juice can maintain its initial quality for 4 days if kept a 2°C and about 2 days if kept at 7°C. The kinetics data (both microbial and taste) was used successfully for the prediction of microbial growth and for taste deterioration under variable time‐temperature conditions (i.e., simulation of cold chain path).