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Effect of High Hydrostatic Pressure on Natural Microflora of Mango Pulp (Mangifera indica cv. Amrapali)

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2012 Dallas, Texas, July 29 - August 1, 2012  121341034.(doi:10.13031/2013.42457)
Authors:   Srinivasa Rao Pavuluri, Neelima Kaushik, Barjinder Pal Kaur, H N Mishra
Keywords:   High hydrostatic pressure processing, Mango pulp, Natural microflora, Pulse pressurization, Static pressurization, Viable microbial counts. Product shelf life

High pressure processing (HPP) is a novel non thermal technology involving the application of hydrostatic pressure in the range of 100-900 MPa on packaged or non packaged food product which renders the food shelf stable due to inactivation of enzymes and destruction of microorganisms. In addition to increasing the product shelf life, this technology enhances food quality in terms of better nutrition retention, minimal changes in appearance and desirable texture modifications than conventional processing methods. Mango pulp (Mangifera indica cv. Amrapali) having TSS 16-17.5 °brix and pH adjusted to 4 was pressurized at 100 to 600 MPa pressure for different hold times between 0 to 20 min at pressurization ramp rate of 300 MPa/min (process temperature: 28±2 °C). The treated samples were analyzed for viable microbial counts viz. total plate count (TPC), total yeast and mold count (YMC), lactic acid bacteria count (LAB), total coliforms (TC) and total psychrotophic count (PC).

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