Open AccessEFFECTS OF PASTEURIZATION OR SODIUM BENZOATE ON LONG‐TERM STORAGE STABILITY OF PEACH PUREE
Author(s) -
BIAN Y.,
GONZALEZ A. R.,
ASELAGE J. M.
Publication year - 1994
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1994.tb00152.x
Subject(s) - sodium benzoate , food science , browning , chemistry , pasteurization , food spoilage , fructose , titratable acid , preservative , sucrose , citric acid , cold storage , horticulture , biology , genetics , bacteria
The effect of long‐term storage on the stability of pasteurized (PA) or sodium benzoate (SB) (0.1%) treated peach puree was studied. Color, viscosity, soluble solids, pH, titratable acidity, sugars and organic acids were monitored over 4 months. Yeasts were the major microorganisms causing spoilage in nontreated peach puree. Storage at 2C increased the holding time of the control to 17 days compared with 3 days at 25C. No yeast or other microorganisms were found in PA or SB treated puree held at 2 and 25C, for 120 days; the most significant change observed was a gradual browning. Cold temperature storage slowed down the browning. Other compositional changes were minimal. Pasterurized or SB puree stored at 25C for 4 months showed a decrease in sucrose and an increase of glucose and fructose. Malic, citric and quinic acids were stabilized by SB. Pasteurization or use of SB may be valuable for holding partially processed peach puree.