This study aims to compare UV-C irradiation and conventional heat treatment to produce pasteurized onion juice used as a meat marinating agent. The process conditions maximizing the inactivation of target microorganism Escherichia coli K-12 were; 0.5 mm sample depth, 30 min irradiation, 7.5 mW/cm2 UV incident intensity for UV-C and, 74.5°C and 12 min for heat treatment. Except pH and non-enzymatic browning index, differences between physicochemical properties of raw, UV-C and heat-treated onion juices were significant. Springiness and chewiness of unmarinated beefsteaks were higher compared to the ones marinated with the fresh and pasteurized onion juice (UV-C and heat). Pasteurization of onion juice (UV-C and heat) did not significantly affect general liking scores compared to beefsteaks marinated in untreated onion juice.
___
Aguilar K, Ibarz R, Garvín A, Ibarz A. 2016. Effect of UV-Vis irradiation on enzymatic activities and the physicochemical properties of nectarine juices from different varieties. LWT - Food Science and Technology, 65: 969–977. https://doi.org/10.1016/j.lwt.2015.09.006
Belitz HD, Grosch W, Schieberle P. 2004. Food Chemistry. 3rd ed. New York: Springer-Verlag.
Caminiti IM, Noci F, Muñoz A, Whyte P, Morgan DJ, Cronin DA, Lyng, JG. 2011. Impact of selected combinations of nonthermal processing technologies on the quality of an apple and cranberry juice blend. Food Chemistry, 124(4): 1387– 1392. https://doi.org/10.1016/j.foodchem.2010.07.096
Caminiti IM, Palgan I, Muñoz A, Noci F, Whyte P, Morgan DJ, Lyng JG. 2012. The effect of ultraviolet light on microbial inactivation and quality attributes of apple Juice. Food and Bioprocess Technology, 5(2): 680–686. https://doi.org/10.1007/s11947-010-0365-x
Chia SL, Rosnah S, Noranizan MA, Wan Raml WD. 2012. The effect of storage on the quality attributes of ultravioletirradiated and thermally pasteurised pineapple juices. International Food Research Journal, 19(3): 1001–1010.
Cserhalmi Z, Sass-Kiss Á, Tóth-Markus M, Lechner N. 2006. Study of pulsed electric field treated citrus juices. Innovative Food Science and Emerging Technologies, 7(1–2): 49–54. https://doi.org/10.1016/j.ifset.2005.07.001
Demir H, Yıldız MK, Becerikli İ, Unluturk S, Kaya Z. 2018. Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice. Czech Journal of Food Sciences, 36(No. 6): 480–486. https://doi.org/10.17221/163/2018-cjfs
Demirdöven A. Effects of some electrical methods on the yield and quality characteristics in orange juice production. Ege University; 2009.
Donahue D, Canitez N, Bushway A. 2004. UV inactivation of E. coli O157:H7 in apple cider: quality, sensory and shelf-life analysis. Journal of Food Processing and Preservation, 28: 268–287. https://doi.org/10.1111/j.1745-4549.2004.23062.x
FAOSTAT. Production share of Onions, dry by region between 1994-2014 [Internet]. 2017. Available from: http://www.fao.org/faostat/en/#data/QC/visualize. Accession date: 03 May 2019
Ferrario M, Guerrero S, Char C. 2017. Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology. International Journal of Food Science & Technology, 52(4): 864–871. https://doi.org/10.1111/ijfs.13348
Gibis M. 2007. Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties. Journal of Agricultural and Food Chemistry, 55(25): 10240–10247. https://doi.org/10.1021/jf071720t
Gonzalez-Saiz JM, Esteban-Diez I, Rodriguez-Tecedor S, Pizarro C. 2008. Valorization of onion waste and by-products: MCRALS applied to reveal the compositional profiles of alcoholic fermentations of onion juice monitored by near-infrared spectroscopy. Biotechnology and Bioengineering, 101(4): 776–787. https://doi.org/10.1002/bit.21939
Ibarz A, Pagán J, Panadés R, Garza S. 2005. Photochemical destruction of color compounds in fruit juices. Journal of Food Engineering, 69(2): 155–160. https://doi.org/10.1016/j.jfoodeng.2004.08.006
Kaya Z, Unluturk S. 2016. Processing of clear and turbid grape juice by a continuous flow UV system. Innovative Food Science and Emerging Technologies, 33: 282–288. https://doi.org/10.1016/j.ifset.2015.12.006
Kaya Z, Yildiz S, Ünlütürk S. 2015. Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon-melon juice blend: Multivariate statistical approach. Innovative Food Science and Emerging Technologies, 29: 230–239. https://doi.org/10.1016/j.ifset.2015.03.005
Koutchma T, Keller S, Chirtel S, Parisi B. 2004. Ultraviolet disinfection of juice products in laminar and turbulent flow reactors. Innovative Food Science and Emerging Technologies, 5(2): 179–189. https://doi.org/10.1016/j.ifset.2004.01.004
Koutchma T, Parisi B, Patazca E. 2007. Validation of UV coiled tube reactor for fresh juices. Journal of Environmental Engineering and Science, 6(3): 319–328. https://doi.org/10.1139/s06-058
Koutchma T, Popović V, Ros-Polski V, Popielarz A. 2016. Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products. Comprehensive Reviews in Food Science and Food Safety, 15(5): 844–867. https://doi.org/10.1111/1541- 4337.12214
Koutchma T. 2009. Advances in Ultraviolet Light Technology for Non-thermal Processing of Liquid Foods. Food and Bioprocess Technology, 2: 138–155. https://doi.org/10.1007/s11947-008-0178-3
Lee CH, Parkin KL. 1998. Relationship between thiosulfinates and pink discoloration in onion extracts, as influenced by pH. Food Chemistry, 61(3): 345–350. https://doi.org/10.1016/S0308-8146(97)00068-X
Li S, Ma C, Gong G, Liu Z, Chang C. Xu, Z. 2016. The impact of onion juice on milk fermentation by Lactobacillus acidophilus. LWT - Food Science and Technology, 65: 543– 548. https://doi.org/10.1016/j.lwt.2015.08.042
Lin Y-H, Yao WH. 1995. Onion (Allium cepa L.) contains some high proteolytic activities already before germination. Botanical Bulletin Academia Sinica, 36: 81–87.
Mahto TK, Roy A, Sahoo B, Sahu SK. 2014. Citric Acid Fuctionalized Magnetic Ferrite Nanoparticles for Photocatalytic Degradation of Azo Dye. Journal of Nanoscience and Nanotechnology, 15(1): 273–280. https://doi.org/10.1166/jnn.2015.9223
Mitra J, Shrivastava SL, Rao PS. 2012. Onion dehydration: A review. Journal of Food Science and Technology, 49(3): 267– 277. https://doi.org/10.1007/s13197-011-0369-1
Picouet PA, Sárraga C, Cofán S, Belletti N, Dolors Guàrdia M. 2015. Effects of thermal and high-pressure treatments on the carotene content, microbiological safety and sensory properties of acidified and of non-acidified carrot juice. LWT - Food Science and Technology, 62(1): 920–926. https://doi.org/10.1016/j.lwt.2014.07.027
Santhirasegaram V, Razali Z, George DS, Somasundram C. 2015. Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan mango (Mangifera indica L.) juice. Food and Bioproducts Processing, 94(April): 313–321. https://doi.org/10.1016/j.fbp.2014.03.011
Seraghni N, Belattar S, Mameri Y, Debbache N, Sehili T. 2012. Fe(III)-Citrate-Complex-Induced Photooxidation of 3- Methylphenol in Aqueous Solution. International Journal of Photoenergy, 2012(November): 1–10. https://doi.org/10.1155/2012/630425
Shah, NAK, Shamsudin R, Abdul Rahman R, Adzahan N. 2016. Fruit Juice Production Using Ultraviolet Pasteurization: A Review. Beverages, 2(3): 22. https://doi.org/10.3390/beverages2030022
Sun T, Powers JR, Tang J. 2007. Evaluation of the antioxidant activity of asparagus, broccoli and their juices. Food Chemistry, 105(1): 101–106. https://doi.org/10.1016/j.foodchem.2007.03.048
Tran MTT, Farid M. 2004. Ultraviolet treatment of orange juice. Innovative Food Science and Emerging Technologies, 5(4): 495–502. https://doi.org/10.1016/j.ifset.2004.08.002
Turtoi M, Borda D. 2013. Ultraviolet light efficacy for microbial inactivation on fruit juices, nectars and apple cider. Journal of Agroalimentary Processes and Technologies, 19(1): 130– 140.
Unluturk S, Atilgan MR, Baysal AH, Tari C. 2008. Use of UV-C radiation as a non-thermal process for liquid egg products (LEP). Journal of Food Engineering, 85(4): 561–568. https://doi.org/10.1016/j.jfoodeng.2007.08.017
Unluturk S, Atilgan MR. 2014. UV-C irradiation of freshly squeezed grape juice and modeling inactivation kinetics. Journal of Food Process Engineering, 37(4): 438–449. https://doi.org/10.1111/jfpe.12099
Uysal Pala Ç, Kirca Toklucu A. 2011. Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice. Journal of Food Composition and Analysis, 24(6): 790–795. https://doi.org/10.1016/j.jfca.2011.01.003
Uysal Pala Ç, Kirca Toklucu A. 2013. Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage. LWT - Food Science and Technology, 50(2): 426– 431. https://doi.org/10.1016/j.lwt.2012.09.001
Villière A, Le Roy S, Fillonneau C, Guillet F, Falquerho H, Boussely S, Prost C. 2015. Evaluation of aroma profile differences between sué, sautéed, and pan-fried onions using an innovative olfactometric approach. Flavour, 4(1): 24. https://doi.org/10.1186/s13411-015-0034-0
Wu JSB, Chen S-C. 2011. Handbook of Vegetables and Vegetable Processing. Sinha NK, editor. Wiley-Blackwell; 772 p.