6533b837fe1ef96bd12a2a36

RESEARCH PRODUCT

Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juices

C. RodrigoMaría J. EsteveDolores RodrigoA. Frígola

subject

CitrusTime FactorsChemical PhenomenaFood spoilageColorPasteurizationAscorbic AcidOrange (colour)ToxicologyShelf lifelaw.inventionBeverageschemistry.chemical_compoundRefrigerationlawFood PreservationOils VolatileFuraldehydeFood scienceAmino AcidsOrange juiceChemistry PhysicalViscosityElectric ConductivityTemperatureFood preservationSterilizationGeneral MedicineHydrogen-Ion ConcentrationAscorbic acidchemistrySpainFood MicrobiologyNutritive ValueHydroxymethylfurfuralFood Science

description

The effects of the physicochemical and quality characteristics of various minimally pasteurized refrigerated orange Spanish juices and their changes with storage time and temperature were investigated. Essential oils, acidity, conductivity, diacetyl index, hydroxymethylfurfural, formol index, viscosity and ascorbic acid varied with storage time more significantly at 10 degrees C than at 4 degrees C. Density, colour and pectinmethylesterase did not vary at 4 degrees C. Some of the parameters could be used as indicators of quality loss or spoilage of the juices. The degradation kinetics of the concentration of remaining ascorbic acid against time follows a straight line whose slope indicates the degradation rate. A period of at least 42 days at 4 degrees C and 35 days at 10 degrees C was established as the shelf life of the juices.

yearjournalcountryeditionlanguage
2005-09-01Food and Chemical Toxicology
https://doi.org/10.1016/j.fct.2005.03.016