TR Dizin İndeksli Yayınlar / TR Dizin Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7149

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Author: search.filters.author.Demir, HandeDepartment: search.filters.department.Izmir Institute of Technology

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  • Article
    Impact of Pasteurization Process on the Quality and Marination Properties of Onion Juice
    (2020) Kaya, Zehra; Yıldız, Mustafa Kemal; Demir, Hande; Unluturk, Sevcan; Becerikli, İsmail
    This study aims to compare UV-C irradiation and conventional heat treatment to produce pasteurizedonion juice used as a meat marinating agent. The process conditions maximizing the inactivation oftarget microorganism Escherichia coli K-12 were; 0.5 mm sample depth, 30 min irradiation, 7.5mW/cm2 UV incident intensity for UV-C and, 74.5°C and 12 min for heat treatment. Except pH andnon-enzymatic browning index, differences between physicochemical properties of raw, UV-C andheat-treated onion juices were significant. Springiness and chewiness of unmarinated beefsteakswere higher compared to the ones marinated with the fresh and pasteurized onion juice (UV-C andheat). Pasteurization of onion juice (UV-C and heat) did not significantly affect general liking scorescompared to beefsteaks marinated in untreated onion juice.