Fermented Minced Pepper by High Pressure Processing, High Pressure Processing with Mild Temperature

• 作 者: Jingyu Li FengZhao Haihua Liu Renjie Li Yongtao Wang Xiaojun Liao
• 机 构: Key Lab of Fruit and Vegetable Processing, National Engineering Research Center for Fruit and Vegeta
• 出 处: 2016食品非热加工国际研讨会
• 发表日期: 2016年10期

　　To get a better quality fermented minced pepper (FMP),high pressure processing (HPP) and thermal pasteurization (TP) of FMP were comparatively evaluated by examining their impacts on microbial load,titratable acid (TA),pH,aw,firmness,color,capsanthin,ascorbic acid (AA),and biogenic amines (BAs) after processing and during 12 weeks of storage at 25 and 37℃.The total plate count (TPC) in F MP samples was reduced by 1.48,0.12 and 1.58 log10 CFU/g after TP (83℃/15 min),HPP1 (500 MPa/20℃/5 min) and HPP2 (500 MPa/50℃/5 min),respectively.