A Comparative Study on Quality Characteristics of Toona sinensis Sprouts by Different Sterilization Methods
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Abstract:
To explore the effects of different sterilization methods on quality characteristics of Toona sinensis sprouts, Toona sinensis sprouts were treated by Ultra High Pressure (UHP) technology, Microwave-Ultraviolet (MW-UV) technology and traditional thermal sterilization technology. The sterilization effects of different methods were compared by sensory evaluation and total plate counts (TPC). Then the effects of different sterilization methods on the quality of Toona sinensis sprouts were evaluated comprehensively by determining the contents of nitrite and bioactive substances, color, volatile components and their relative contents. The results showed that UHP had the best germicidal efficacy (TPC were 0.92 cfu/g), followed by MW-UV (1.28 cfu/g), and Pasteurization was the worst (6.80 cfu/g). After UHP treatment, the index values were better than those of other methods, but the effect of UHP treatment on terpenes in the main aroma components of Toona sinensis sprouts was significant, and the relative content decreased by 28.16%. After MW-UV treatment, the color deterioration of Toona sinensis sprouts was more serious, but the aroma components were closest to those of the control group. Pasteurization could preserve the original color and volatile components of Toona sinensis, but the losses of the bioactive components were higher (the loss rates of polyphenols, flavones and alkaloids were 6.94%, 18.39%, 3.61% respectively). The indicator values of Toona sinensis sprouts treated by High-Pressure Steam Sterilization (HPSS) were inferior to those of other samples. Collectively, UHP and MW-UV technologies are superior to the traditional pasteurization and HPSS methods, which can better maintain the qualities of Toona sinensis sprouts.
