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THE EFFECT OF REFRIGERATED STORAGE ON SENSORY PROFILE AND PHYSICAL‐CHEMICAL CHARACTERISTICS OF MINIMALLY PASTEURIZED ORANGE JUICE
Author(s) -
TRIBESS TATIANA BEATRIS,
RODAS MARIA AUXILIADORA DE BRITO,
TORRE JUSSARA CARVALHO DE MOURA DELLA,
TADINI CARMEN CECILIA
Publication year - 2009
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.1745-4549.2008.00340.x
Subject(s) - pasteurization , food science , flavor , orange juice , quantitative descriptive analysis , chemistry , orange (colour) , sensory analysis , pectin , odor , pectinesterase , sensory system , fermentation , pectinase , biochemistry , biology , neuroscience , enzyme , organic chemistry
Minimal pasteurization of orange juice (OJ) consists of using minimum holding time and temperature to ensure partial inactivation of pectin methylesterase (PME). This process produces juice with preserved sensory attributes and has a better acceptance by consumers when compared with commercially pasteurized OJ. Sensory profile and physical‐chemical characteristics of minimally processed OJ was determined, during refrigerated storage, for two OJ blends with different pH values and the same level of PME thermal inactivation. A selected and trained sensorial panel ( n = 16) performed sensory analysis, based on a quantitative descriptive analysis, twice a week for 30 days, evaluating the attributes of appearance (suspended particles and color intensity), odor (natural orange and fermented orange) and flavor (orange characteristic, fermented orange, acid and bitter taste). Storage presented great effect on OJ sensory profile; however, it was not noticeable on physical‐chemical characteristics.PRACTICAL APPLICATIONS Minimal pasteurization of orange juice (OJ) consists of using minimum holding time and temperature to ensure partial inactivation of pectin methylesterase. This process produces juice with longer shelf life than fresh squeezed orange juice, preserved sensory attributes and better acceptance by consumers when compared with commercially pasteurized OJ. This study can contribute for quality evaluation of minimally pasteurized OJ under refrigeration.