Comparative Analysis of Different Sterilization Ways on Quality of Prepared Carrot Slices
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Abstract:
The purpose of this work was to study the effects of three different sterilization methods on the quality of prepared carrot slices from raw materials during cold storage at 4°C. The samples were pretreated by pasteurization (90°C, 30 min), high hydrostatic pressure (HHP 550 MPa, 25°C), pressure-assisted thermal sterilization (PATS 550 MPa, 50°C) and stored at 4°C for 60 d. The control group was unsterilized carrot slices. Smartouge combined with sensory evaluation were used to determine the differences among different samples during storage. Results showed that principal component analysis (PCA) and linear discriminant analysis (LDA) techniques combining with smartongue could distinguish carrot slices treated with different sterilization methods. Quality differences could be observed from the PCA and LDA figures in shelf life of 60 d. The quality of HHP sterilized carrot slices was close to that of unsterilized samples’ in 15 days. Results of sensory evaluation showed that the carrot slices treated with high hydrostatic pressure were similar to control samples in color, smell, taste and shape. In conclusion, comparing with the carrot slices samples treated by different sterilization processing, HHP sterilizated carrot slices had best quality, and was close to the control group within 15 days of storage.
