Stabilization of ohmic pretreated peach cubes (ohm) in syrup, representative of semifinished fruit products, was finalized by ohmic heating (OHM) and high pressure processing (HPP), proposed respectively as thermal and nonthermal pasteurization, in comparison to a conventional pasteurization treatment (DIM). The samples were then studied in terms of histological, physical (dimensional distribution, tenderometry, texture, viscosity of syrup and colour), chemical (total phenolic and ascorbic acid content), and sensorial (triangle test) properties. Severe modifications of the cell walls were observed in ohm-DIM and ohm-OHM samples, with swelling and electroporation, respectively. From chemical analyses, significant reduction of ascorbic acid and simultaneous increase of total phenolics content were observed for ohm-DIM and ohm-OHM, probably in relation to the cell wall damages. ohm-HPP showed the best preservation of the dimensional characteristics and hardness, followed by ohm-OHM and ohm-DIM. In addition, textural and colour parameters evidenced similar results, with ohm-HPP as the less different from ohm. Finally, the sensorial analysis confirmed ohm-HPP and ohm-OHM samples as the most similar to ohm as well as the most appreciated in terms of colour and consistency.

中文翻译：

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欧姆加热和高压处理对糖浆中经欧姆处理的桃块的定性属性的影响。


与传统的巴氏灭菌处理相比，通过欧姆加热 (OHM) 和高压加工 (HPP) 分别建议作为热巴氏灭菌和非热巴氏灭菌，最终稳定了代表半成品水果产品的糖浆中的欧姆预处理桃块（欧姆）。暗淡）。然后对样品的组织学、物理（尺寸分布、测嫩度、质地、糖浆粘度和颜色）、化学（总酚和抗坏血酸含量）和感官（三角测试）特性进行研究。在ohm -DIM 和ohm -OHM 样品中观察到细胞壁的严重修饰，分别通过膨胀和电穿孔。通过化学分析，观察到ohm -DIM 和ohm -OHM 的抗坏血酸显着减少，同时总酚含量增加，这可能与细胞壁损伤有关。 ohm -HPP表现出最好的尺寸特性和硬度保存，其次是ohm -OHM和ohm -DIM。此外，纹理和颜色参数证明了相似的结果，其中ohm -HPP 与ohm 的差异较小。最后，感官分析证实ohm -HPP 和ohm -OHM 样品与ohm最相似，并且在颜色和一致性方面最受赞赏。