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Ultra-high pressure processing of onions: chemical and sensory changes

The microbial load of fresh onions was considerably reduced by a short pressure treatment at temperatures of 25 and 40°C and pressures up to 350 MPa. These conditions are not sufficient to inactivate undesirable enzymes. Pressure above 100 MPa damages cell structures like membranes and provokes a ma...

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Hauptverfasser: Butz, Peter (VerfasserIn) , Koller, Wolf-Dietrich (VerfasserIn) , Tauscher, Bernhard (VerfasserIn) , Wolf, S. (VerfasserIn)
Dokumenttyp: Article (Journal)
Sprache:Englisch
Veröffentlicht: October 1994
In: LWT - food science and technology
Year: 1994, Jahrgang: 27, Heft: 5, Pages: 463-467
DOI:10.1006/fstl.1994.1093
Online-Zugang:Verlag, kostenfrei, Volltext: https://doi.org/10.1006/fstl.1994.1093
Verlag, kostenfrei, Volltext: https://www.sciencedirect.com/science/article/pii/S0023643884710930
Volltext
Verfasserangaben:P. Butz, W.D. Koller, B. Tauscher and S. Wolf

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520 |a The microbial load of fresh onions was considerably reduced by a short pressure treatment at temperatures of 25 and 40°C and pressures up to 350 MPa. These conditions are not sufficient to inactivate undesirable enzymes. Pressure above 100 MPa damages cell structures like membranes and provokes a massive release of enzymes leading to numerous enzymatic reactions that influence flavour and product stability. UHP processing (30 min/300 MPa/25 and 40°C) changes the odour of fresh onions towards that of braised or fried onions. Pressure above 100 MPa induces browning reactions by release of polyphenoloxidase (PPO). The activity of isolated onion PPO is even stronger after pressure treatment up to 700 MPa. 
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