Repositori institucional URV
| Autor/es de la URV: | Aceña Muñoz, Laura / Boqué Martí, Ricard / De Lima E Silva, Ana Carolina / Mestres Solé, Maria Montserrat |
| Autor según el artículo: | de Lima, AC; Brandao, LR; Botelho, BG; Rosa, CA; Aceña, L; Mestres, M; Boqué, R |
| Direcció de correo del autor: | anacarolina.delima@urv.cat montserrat.mestres@urv.cat ricard.boque@urv.cat laura.acena@urv.cat |
| Identificador del autor: | 0000-0001-9805-3482 0000-0001-7311-4824 0000-0001-5942-9424 |
| Año de publicación de la revista: | 2024 |
| Tipo de publicación: | Journal Publications |
| 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), 122-. DOI: 10.3390/foods13010122 |
| Referencia al articulo segun fuente origial: | Foods. 13 (1): 122- |
| 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 degrees 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. |
| DOI del artículo: | 10.3390/foods13010122 |
| Enlace a la fuente original: | https://www.mdpi.com/2304-8158/13/1/122 |
| Versión del articulo depositado: | info:eu-repo/semantics/publishedVersion |
| Acceso a la licencia de uso: | https://creativecommons.org/licenses/by/3.0/es/ |
| Departamento: | Química Analítica i Química Orgànica |
| URL Documento de licencia: | https://repositori.urv.cat/ca/proteccio-de-dades/ |
| Áreas temáticas: | Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science |
| Palabras clave: | Pasteurisation Microfiltration Microbiological stability Forced ageing Flavour stability Flavor Colloidal stability |
| Entidad: | Universitat Rovira i Virgili |
| Fecha de alta del registro: | 2024-08-03 |
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| DocumentPrincipal | DocumentPrincipal | application/pdf |
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