Micromilli - 生物技术资讯

Impact of high-pressure processing on microbial shelf-life and protein stability of refrigerated soymilk

K. Smitha, A. Mendoncaa and S. JungCorresponding Author Contact Information, a, E-mail The Corresponding Author

aDepartment of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, 50011-1061, USA

Received 21 February 2009;
revised 1 May 2009;
accepted 4 May 2009.
Available online 13 May 2009.

Abstract

The effects of pressure (400, 500 and 600 MPa), dwell time (1 and 5 min) and temperature (25 and 75 °C) on microbial quality and protein stability of soymilk during 28 days of storage (4 °C) were evaluated under aerobic and anaerobic conditions. After processing and during storage, there were significant differences in total bacterial count (TBC), numbers of psychrotrophs (PSY) and Enterobacteriaceae (ENT), and protein stability between untreated (control) and pressurized samples (P < 0.05). Pressure applied at an initial temperature of 75 °C resulted in a greater suppression in growth of PSY compared to TBC. No ENT was detected in pressurized samples throughout the storage period tested. Dwell time had no significant effect on log reduction of TBC at 25 or 75°C (P > 0.05). Pressure at 400 MPa (5 min), 500 and 600 MPa (1 and 5 min) produced 100% sub-lethal injury in surviving bacterial populations irrespective of temperature. After 28 days of refrigerated storage, both aerobic and anaerobic pressurized samples had better or similar stability as the control on day one of storage. Soymilk control samples were spoiled after 7 days whereas pressurization increased soymilk shelf-life by 1 to 3 wk depending on treatment. Pressure (600 MPa) at 75 °C for 1 min not only significantly reduced initial microbial populations and increased the microbial shelf-life but also extended the protein stability of soymilk (P < 0.05).

Keywords: High-pressure processing; Soymilk; Shelf-life; Injury

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