Czech J. Food Sci., 2018, 36(6):480-486 | DOI: 10.17221/163/2018-CJFS

Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juiceFood Technology and Economy, Engineering and Physical Properties

Hande DEMIR*,1, Mustafa Kemal YILDIZ1, Ismail BECERIKLI1, Sevcan UNLUTURK2, Zehra KAYA2
1 Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey
2 Department of Food Engineering, Izmir Institute of Technology, Izmir, Turkey

Onion (Allium cepa L.) juice is a marinating agent for meat and fish marination and readily usable sauce for any meal that has onion in its formulation. This study aims to assess the microbiological and physicochemical changes in the onion juice processed by UV-C irradiation (0.5 mm sample depth, 30 min exposure time, 7.5 mW/cm2 UV incident intensity) and conventional heat treatment (74.5°C, 12 min) during its storage. Microbiological results showed processing by UV-C irradiation or heat treatment under optimum conditions extended the microbial shelf-life of untreated onion juice by minimum 6-times. Total colour change of heat-treated samples was lower than that of untreated and UV-C treated samples for 12 weeks. Also, pH, total titratable acidity, total soluble solids content, turbidity, NEBI and total phenolic content were monitored for 12 weeks. The results of this study will form scientific infrastructure for onion juice manufacturers to decide on the processing method with respect to its shelf-life.

Keywords: heat treatment; marination; food quality; UV-C irradiation

Published: December 31, 2018  Show citation

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DEMIR H, YILDIZ MK, BECERIKLI I, UNLUTURK S, KAYA Z. Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice. Czech J. Food Sci. 2018;36(6):480-486. doi: 10.17221/163/2018-CJFS.
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