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Storage quality and microbiological safety of high pressure pasteurized liquorice root sherbet

Aday, Serpil, Uysal Pala, Çiğdem, Ayana Çam, Belgizar, Bulut, Sami
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.90 pp. 613-619
Escherichia coli, Salmonella Typhimurium, antioxidant activity, bioactive compounds, coliform bacteria, consumer acceptance, flavonoids, flavor, glycyrrhizin, high pressure treatment, licorice, microbiological quality, molds (fungi), pH, phenolic compounds, shelf life, total soluble solids, yeasts
In this study, the effect of high pressure processing (HPP) on wide-range quality characteristics (microbial, physicochemical, bioactive compounds and sensory properties) of liquorice root sherbet (LRS) were investigated. Pressure levels of 250, 355 and 450 MPa for holding times of 1 min and 5 min were applied to LRS. Full inactivation of yeast and mold count (YMC) and total coliforms (TCs) were observed at pressure-time combinations more severe than 355 MPa-1m and 250 MPa-5m, respectively. More than 6 log reduction in inoculated E. coli ATCC 25922 and Salmonella Typhimurium ATCC 14028 were achieved when the inoculated samples were treated at 450 MPa for 5 m. Even 450 MPa of pressure for 5 m applied, there was a persisting resistant total aerobic count, total decrease about 2.7 log. No significant differences were observed between HPP-treated and control samples regarding their pH, soluble solids, total phenolics, total flavonoids, antioxidant activity and glycyrrhizic acid content (P > .05). Consumer acceptability test showed that no differences were found between 450 MPa and 5m HPP-treated and control LRS in terms of their flavor and appearance. As a result, HPP could be used to extend the shelf life of liquorice sherbet without changing its physicochemical composition.