Pasteurization of onion juice (UV-C and heat) did not significantly affect general liking scores compared to beefsteaks marinated in untreated onion juice.
📌 3 Key Takeaways
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Objective & Hypothesis:This study aims to compare UV-C irradiation and conventional heat treatment to produce pasteurized onion juice used as a meat marinating agent.
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Key Findings & Data:The process conditions maximizing the inactivation of target microorganism Escherichia coli K-12 were; 0.5 mm sample depth, 30 min irradiation, 7.5 mW/cm2 UV incident intensity for UV-C and, 74.5°C and 12 min for heat treatment.
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Conclusion & Impact:Pasteurization of onion juice (UV-C and heat) did not significantly affect general liking scores compared to beefsteaks marinated in untreated onion juice.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Özet
This study aims to compare UV-C irradiation and conventional heat treatment to produce pasteurized onion juice used as a meat marinating agent. The process conditions maximizing the inactivation of target microorganism Escherichia coli K-12 were; 0.5 mm sample depth, 30 min irradiation, 7.5 mW/cm2 UV incident intensity for UV-C and, 74.5°C and 12 min for heat treatment. Except pH and non-enzymatic browning index, differences between physicochemical properties of raw, UV-C and heat-treated onion juices were significant. Springiness and chewiness of unmarinated beefsteaks were higher compared to the ones marinated with the fresh and pasteurized onion juice (UV-C and heat). Pasteurization of onion juice (UV-C and heat) did not significantly affect general liking scores compared to beefsteaks marinated in untreated onion juice.
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Cite This Article
DEMİR, H., YILDIZ, M. K., BECERİKLİ, İ., UNLUTURK, S., KAYA, Z. (2020). Impact of Pasteurization Process on the Quality and Marination Properties of Onion Juice. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, Cilt: 8 - Sayı: 3, 531–537. https://ajindex.com/articles/331925
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