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Qualities of High Pressure and Microwave-Assisted Thermally Pasteurized Ready-to-Eat Green Beans During Refrigerated Storage at 2 and 7 °C

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Abstract

This study investigated the impact of two pasteurization methods on the quality of ready-to-eat green beans during storage at 2 and 7 °C. Green beans were preheated to 45 °C, then subjected to high pressure processing (HPP) at 600 MPa, 20 min. Green beans were also pasteurized by a microwave-assisted pasteurization system (MAPS) with a minimum pasteurization value of P90 °C = 10 min. Total plate counts after the treatments were below the detection limit (< 10 CFU/g) but increased to ~ 105–6 CFU/g after 1 week at 7 °C and 4 weeks at 2 °C storage. We observed swelling in high pressure- and MAPS-treated pouches at 3 and 5 weeks of storage at 7 °C, respectively, along with a sharp pH reduction. Growth of Clostridium beijerinckii and Paenibacillus spp. was detected in the swollen and non-swollen pouches after 7 weeks of storage at 7 °C, respectively. Both treatments resulted in a similar reduction in a* value, hue angle, and chlorophyll a and b. Both methods resulted in reductions in firmness, yet HPP caused less reduction compared to MAPS. Based on observed package swelling and changes in pH values, the shelf life of the treated green beans was determined to be 6 weeks for HPP and 12 weeks for MAPS, respectively, when stored at 2 °C or less, and 2 and 3 weeks, respectively, when stored at 7 °C.

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Funding

This work was funded by the USDA-NIFA Food Safety Grant (2016–68003-24840).

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Authors and Affiliations

  1. Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA, 99164-6120, USA

    Sumeyye Inanoglu, Gustavo V. Barbosa-Cánovas, Zhongwei Tang, Frank Liu, Shyam S. Sablani & Juming Tang

  2. Center for Nonthermal Processing of Food, Washington State University, P.O. Box 646120, Pullman, WA, 99164-6120, USA

    Gustavo V. Barbosa-Cánovas

  3. School of Food Science, Washington State University, P.O. Box 646376, Pullman, WA, 99164-6376, USA

    Mei-Jun Zhu

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  1. Sumeyye Inanoglu
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  2. Gustavo V. Barbosa-Cánovas
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  3. Zhongwei Tang
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Correspondence to Juming Tang.

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Inanoglu, S., Barbosa-Cánovas, G.V., Tang, Z. et al. Qualities of High Pressure and Microwave-Assisted Thermally Pasteurized Ready-to-Eat Green Beans During Refrigerated Storage at 2 and 7 °C. Food Bioprocess Technol 15, 105–119 (2022). https://doi.org/10.1007/s11947-021-02736-6

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