Changes in quality of natural orange juice pasteurised by high pressure during storage
J. Strohalm, H. Valentová, M. Houška, P. Novotná, A. Landfeld, K. Kýhos, R. Gréehttps://doi.org/10.17221/8341-CJFSCitation:Strohalm J., Valentová H., Houška M., Novotná P., Landfeld A., Kýhos K., Grée R. (2000): Changes in quality of natural orange juice pasteurised by high pressure during storage. Czech J. Food Sci., 18: 187-193.
Natural orange juice pasteurised (pascalised) by high pressure was stored for 180 days at room temperature in dark conditions. Sensory evaluation of several quality parameters was made. At the same time the frozen and heat pasteurised parallel samples of the juice of the same origin were evaluated for comparison. The sensory evaluation consists of overall image, flavour, taste and sensorial viscosity. The instrumental evaluation of colour, pH and kinematic viscosity was made. The best overall image was received for frozen juice. The pressurised and heated samples were nearly the same as regards the flavour. The sensorial viscosity of all samples was evaluated as thin with very small differences during storage. The preference test was also made – the best quality for the test panel was received for samples of frozen juice followed by pressurised juice. The third rank was given to heat treated samples. The pressurised samples exhibited the acceptable quality for 150 days of storage at room temperature.Keywords:
orange juice; pasteurisation; high pressure; freezing; storage; sensory and instrumental evaluation; viscosity; colour; pH