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APHA. Compendium of methods for the microbiological examination of foods. 4th ed. American Public Health Association, Washington DC, USA. 2001.

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Article

Effect of Pasteurization and Storage Temperatures on the Physicochemical Properties and Microbiological Quality of Cashew Apple Juice

1Department of Food Science and Technology, Rivers State University, Nkpolu Oro-worukwo, P.M.B 5080, Port Harcourt, Rivers State, Nigeria


American Journal of Food Science and Technology. 2020, Vol. 8 No. 2, 63-69
DOI: 10.12691/ajfst-8-2-4
Copyright © 2020 Science and Education Publishing

Cite this paper:
Nkechi J.T. Emelike, Patience C. Obinna-Echem. Effect of Pasteurization and Storage Temperatures on the Physicochemical Properties and Microbiological Quality of Cashew Apple Juice. American Journal of Food Science and Technology. 2020; 8(2):63-69. doi: 10.12691/ajfst-8-2-4.

Correspondence to: Patience  C. Obinna-Echem, Department of Food Science and Technology, Rivers State University, Nkpolu Oro-worukwo, P.M.B 5080, Port Harcourt, Rivers State, Nigeria. Email: chisanupat@yahoo.com, patience.obinna-echem@ust.edu.ng

Abstract

The effect of pasteurization and storage temperatures on the physicochemical and microbiological quality of cashew apple juice was investigated. Juice was extracted from fresh cashew apples (Anacardium occidentale L) and packaged in 50 ml plastic bottles. The bottled juices were divided into three portions: P6CJ (pasteurized at 63°C for 30 s), P7CJ (pasteurized at 72°C for 15 s) and UPCJ (unpasteurized) which served as control. Some were stored at room temperature (25±2°C) in a cupboard and others at refrigeration temperature (4°C) for 21 days. Samples were aseptically withdrawn on day 0, 1, 7, 14 and 21 for analysis. The decrease in pH, TTA (%malic acid), viscosity (Pa.S) and sugar (%Brix) content of unpasteurized sample at both storage temperatures was significantly (P≤0.05) greater than the pasteurized. There was significant (P≤0.05) increase in microbial growth (log10CFU/mL) with time in the unpasteurized samples with fungi (≥5.00), and total aerobes (≥6.49) and coliform (≥5.60) detected first on day zero at 25±2°C and day 1 at 4°C. Detected levels in pasteurized samples was on day 7 and 14 at 25±2°C and 4°C respectively. At 4°C, P7CJ had no aerobic count while Coliform (5.48±0.16) was detected on day 21. The study revealed that refrigeration storage can extend the keeping quality of pasteurized cashew juice for 14 days with pasteurization at 72°C for 15 s preferred to 63°C for 30 s.

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