Effect of High Hydrostatic Pressure Processing on the Quality of Compound Yam Puree during Storage
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Abstract:
Compound yam puree prepared using yam, okra, and kiwifruit was subjected to a comparative analysis between the effects of high hydrostatic pressure (HHP) treatment (400 MPa/5 min, 400 MPa/10 min, 500 MPa/2 min) and thermal processing (TP, 97 ℃/2 min) on the microbial and quality (nutrient composition, antioxidant activity, endogenous enzyme activity, and particle size) indicators of the puree during storage at 4 ℃ for 24 days. Results showed that HHP treatment inhibited the growth of microorganisms during storage, and the total number of bacterial colonies in samples treated with 400 MPa/5 min and 500 MPa/2 min was less than 1 lg CFU/g; mold and yeast were not detected in any sample. Compared with TP, the total phenolic content of HHP-treated compound yam puree increased by 60.66%~227.54%, which indicated a strong antioxidant capacity during storage. The ∆E of the HHP-treated group was significantly lower than that of the TP-treated group during storage, with the TP group reaching 25.26 and the HHP (500 MPa/2 min) group reaching just 5.44 after 24 days. Therefore, HHP caused less damage to the color of the compound fruit and vegetable puree during storage. However, because HHP could not effectively inhibit the activity of pectin methylesterase, the particle size and viscosity of the HHP-treated compound yam puree were higher than those of TP-treated puree during storage. In conclusion, HHP treatment can meet the requirements of commercial application for compound fruit and vegetable puree but has limited inhibitory efficiency for endogenous enzyme activity.
