Onion juice pasteurization by traditional heat treatment

In the present study; it was aimed to extend the shelf life and pasteurization of the onion juice in order to evaluate the onion juice obtained as a waste during the production processes using onion (Allium cepa L.) and add value. For this purpose, onion juice was pasteurized by conventional heat treatment. The most important factors affecting microbial inactivation during the traditional (thermal) pasteurization process to be applied to onion juice were determined and the effects of these processes on nutritional and sensory properties and microbial shelf life were examined. For this purpose, the factors affecting the pasteurization of the onion juice by traditional heat treatment were optimized and> 5-log cfu / mL inactivation was achieved in Escherichia coli K-12, the target microorganism, at 74.5 °C for 12 min. In these conditions, total aerobic and total mold and yeast growth were not observed in the pasteurized onion juice for 12 weeks and the color values (L *, a *, b *), pH, total titration acidity, non-enzymatic browning, total phenolic substance concentration, total solids and turbidity were monitored. Sensory evaluation showed that meat marinated in pasteurized onion juice did not differ in general taste compared to marinated meat in untreated onion juice. Furthermore, the hardness-1 (N) value of the meat marinated in untreated onion juice is lower than that of marinated meat in pasteurized onion juice.