Turkish Journal of Agriculture: Food Science and Technology (Mar 2020)

Impact of Pasteurization Process on the Quality and Marination Properties of Onion Juice

  • Hande Demir,
  • Mustafa Kemal Yıldız,
  • İsmail Becerikli,
  • Sevcan Unluturk,
  • Zehra Kaya

DOI
https://doi.org/10.24925/turjaf.v8i3.531-537.2715
Journal volume & issue
Vol. 8, no. 3
pp. 531 – 537

Abstract

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This study aims to compare UV-C irradiation and conventional heat treatment to produce pasteurized onion juice used as a meat marinating agent. The process conditions maximizing the inactivation of target microorganism Escherichia coli K-12 were; 0.5 mm sample depth, 30 min irradiation, 7.5 mW/cm2 UV incident intensity for UV-C and, 74.5°C and 12 min for heat treatment. Except pH and non-enzymatic browning index, differences between physicochemical properties of raw, UV-C and heat-treated onion juices were significant. Springiness and chewiness of unmarinated beefsteaks were higher compared to the ones marinated with the fresh and pasteurized onion juice (UV-C and heat). Pasteurization of onion juice (UV-C and heat) did not significantly affect general liking scores compared to beefsteaks marinated in untreated onion juice.

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