El-Kady,, S., Salem, M., Zein, R., Gomma, M. (2002). EFFECT OF PASTEURIZATION, PACKAGE TYPE AND PACKAGING CONDITIONS ON ORANGE JUICE QUALITY DURING STORAGE. Journal of Food and Dairy Sciences, 27(1), 365-378. doi: 10.21608/jfds.2002.253295
S. A. El-Kady,; M. A. Salem; R. I. Zein; M. M. Gomma. "EFFECT OF PASTEURIZATION, PACKAGE TYPE AND PACKAGING CONDITIONS ON ORANGE JUICE QUALITY DURING STORAGE". Journal of Food and Dairy Sciences, 27, 1, 2002, 365-378. doi: 10.21608/jfds.2002.253295
El-Kady,, S., Salem, M., Zein, R., Gomma, M. (2002). 'EFFECT OF PASTEURIZATION, PACKAGE TYPE AND PACKAGING CONDITIONS ON ORANGE JUICE QUALITY DURING STORAGE', Journal of Food and Dairy Sciences, 27(1), pp. 365-378. doi: 10.21608/jfds.2002.253295
El-Kady,, S., Salem, M., Zein, R., Gomma, M. EFFECT OF PASTEURIZATION, PACKAGE TYPE AND PACKAGING CONDITIONS ON ORANGE JUICE QUALITY DURING STORAGE. Journal of Food and Dairy Sciences, 2002; 27(1): 365-378. doi: 10.21608/jfds.2002.253295
EFFECT OF PASTEURIZATION, PACKAGE TYPE AND PACKAGING CONDITIONS ON ORANGE JUICE QUALITY DURING STORAGE
Food Sci. and Technol. Dept., Fac. of Agric., Kafr El-Sheikh, Tanta Univ.
Abstract
The effects of pasteurization, type of package (laminated carton package and polyamide-polyethylene package) and packaging under modified atmosphere (vacuuated packages, vacuuated then Co2 filled packages and vacuuated then N2 filled packages) on chemical and microbial quality of “Baladi” orange juice during storage were studied. Pasteurization did not affect total soluble solids content. pH value slightly decreased but total acidity slightly increased. Total sugars showed little decrease, although there was an increase in reducing sugars. Ascorbic acid contents decreased considerably (12.5%) after pasteurization. Carotenoids decreased by about 2% after pasteurization, while browning index increased by 15.7%. Concerning microbial count, total bacterial count was clearly affected by the heat of pasteurization, also yeasts and molds count was greatly decreased.
During cold storage of packaged orange juice total soluble solids decreased slightly, also pH values decreased, while total acidity increased. The best results were obtained with modified atmosphere especially with Co2 and with laminated carton packages. Reducing sugars showed slight increase but total and non-reducing sugars decreased all over the storage period in both types of packages. Ascorbic acid decreased gradually during storage period, when using modified atmosphere with Co2 the decrease was only 52.86% in laminated carton packages, while it was 57.14% in polyaminde-polyethylene packages after 12 weeks of storage, these values were less than with other treatments. Carotenoids content decreased at the end of storage period by about 7.62% in laminated carton packaged under modified atmosphere with Co2 and vacuuated conditions, this value increased to 9.45% and 9.15% in polyamide-polyethylene packages under the same conditions, respectively. The reduction percentage was less with other treatments. Browning index increased by 2.30 and 2.38 times with vacuuated and modified atmosphere with Co2 in polyamide-polyethylene packages, while changes were lower in laminated carton packages (2.16 and 2.36 times) with the same treatments. Total bacterial, yeasts and molds count were clearly increased during storage period but increment in laminated carton packages with modified atmosphere especially Co2 was lower than other treatments and packages. It is recommended to use laminated carton packages with Co2 modified atmosphere for longer shelf life of pasteurized Baladi orange juice.
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