Abstract
In the present work the effect of the processing by high hydrostatic pressures (HPP) was assessed as an alternative to the thermal treatment of pasteurization in olive jam. The effects of both treatments on the product after processing were compared and stability during storage under refrigeration was assessed through the characterization of physicochemical, microbiological and sensory aspects. To assess the effect of processing, two HPP treatments (450 and 600MPa) and thermal pasteurization (80 °C for 20 min) were applied, comparing them with the unprocessed product. HPP 600MPa versus the rest of treatments showed a reduction in microorganisms, greater clarity and less browning, and sensory acceptance. The shelf-life of the refrigerated product would indicate the feasibility of the application of the HPP technology for food with similar shelf-life to that obtained with the traditional treatment of pasteurization, but with a better sensory quality.
Highlights
In recent decades important advances in the application of technologies to food preservation and/or processing, alternative to the conventional thermal treatment processing have been made
The objective of the present work is to study the effect that High pressure processing (HPP) treatment and thermal treatment have on microbial safety, color and other sensory characteristics such as appearance, flavor, texture and aroma in an olive jam free of synthetic preservatives; and to assess the stability of the product during 18 months of storage
Initial control jams and those treated showed a pH that ranged from 3.92 to 4.00; after six months of storage, all analyzed samples had values with a significantly higher pH. This may be due to the development of bacteria that gave rise to a fermentation process that causes an increase in pH, because these microorganisms consume the lactic acid formed and they produce a mixture of acetic and propionic acid which are weaker and cause the pH increase mentioned before (Cancho et al, 1980)
Summary
In recent decades important advances in the application of technologies to food preservation and/or processing, alternative to the conventional thermal treatment processing have been made. The scientific development of this technology, its application in the food industry, and the marketing of food are much newer and have occurred in the last two decades. At this point, the application of high hydrostatic pressures (HPP) in the conservation of foods has received special attention as a viable (economically and technologically) alternative to thermal processes (Patterson, 2005) in order to obtain safe food, to maintain better organoleptic or nutritional characteristics and to reduce the use of synthetic preservatives. Processing by high hydrostatic pressure seeks, in the majority of cases, to lengthen the life of foods due to the microbial and enzymatic inactivation caused by pressure and the pressure-temperature while the negative consequences of conventional thermal treatments are avoided
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