Quality of applesauces processed by pulsed electric fields and HTST pasteurisation†

Abstract

SummaryA pilot plant scale continuous flow pulsed electric field (PEF) and high temperature short time (HTST) processing system was integrated with an aseptic packaging machine. Fuji applesauce and blueberry applesauce were processed with PEF followed by HTST pasteurisation (PEF + HTST). PEF + HTST processed Fuji applesauce from fresh Fuji apples demonstrated high and stable sensory scores during 9 months storage at 27 °C, and had comparative sensory quality with Meal Read‐to‐Eat (MRE) and commercial applesauce products stored at 4 °C. PEF + HTST processed blueberry applesauce from pre‐pasteurised materials had lower sensory scores than PEF + HTST processed Fuji applesauce and was significantly less stable during the storage at 27 °C. PEF + HTST processed applesauces had aerobic count and mould and yeast count of <10 cfu mL−1 during storage. Electrical conductivity, pH and °Brix, were not significantly changed throughout storage time (P > 0.05).