Autor según el artículo: de Lima, AC; Brandao, LR; Botelho, BG; Rosa, CA; Aceña, L; Mestres, M; Boqué, R
Departamento: Química Analítica i Química Orgànica
Autor/es de la URV: Aceña Muñoz, Laura / Boqué Martí, Ricard / De Lima E Silva, Ana Carolina / Mestres Solé, Maria Montserrat
Palabras clave: Pasteurisation Microfiltration Microbiological stability Forced ageing Flavour stability Flavor Colloidal stability pasteurisation microbiological stability forced ageing flavour stability colloidal stability
Resumen: Gas chromatography–mass spectrometry (GC–MS), physicochemical and microbiological analyses, sensory descriptive evaluation, and multivariate analyses were applied to evaluate the efficiencies of microfiltration and pasteurization processes during the shelf life of beer. Samples of microfiltered and pasteurised beer were divided into fresh and aged groups. A forced ageing process, which consisted of storing fresh samples at 55° C for 6 days in an incubator and then keeping them under ambient conditions prior to analysis, was applied. Physicochemical analysis showed that both microfiltered and pasteurised samples had a slight variation in apparent extract, pH, and bitterness. The samples that underwent heat treatment had lower colour values compared with those that were microfiltered. Chromatographic peak areas of vicinal diketones increased in both fresh and aged samples. The results of the microbiological analysis revealed spoilage lactic acid bacteria (Lactobacillus) and yeasts (Saccharomyces and non-Saccharomyces) in fresh microfiltered samples. In the GC–MS analysis, furfural, considered by many authors as a heat indicator, was detected only in samples that underwent forced ageing and not in samples that were subjected to thermal pasteurisation. Finally, sensory analysis found differences in the organoleptic properties of fresh microfiltered samples compared with the rest of the samples.
Áreas temáticas: Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: laura.acena@urv.cat ricard.boque@urv.cat montserrat.mestres@urv.cat anacarolina.delima@urv.cat
Identificador del autor: 0000-0001-5942-9424 0000-0001-7311-4824 0000-0001-9805-3482
Fecha de alta del registro: 2024-02-17
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Referencia al articulo segun fuente origial: Foods. 13 (1):
Referencia de l'ítem segons les normes APA: de Lima, AC; Brandao, LR; Botelho, BG; Rosa, CA; Aceña, L; Mestres, M; Boqué, R (2024). Multivariate Analysis of the Influence of Microfiltration and Pasteurisation on the Quality of Beer during Its Shelf Life. Foods, 13(1), -. DOI: 10.3390/foods13010122
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2024
Tipo de publicación: Journal Publications