Effects of high hydrostatic pressure on shelf life of lager beer

Date

2005-05-01

Author

BUZRUL, S
Alpas, Hami
BOZOGLU, F

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

7
views

0
downloads

Cite This

Filtered bright lager beer samples were either treated with high hydrostatic pressure (HHP, 350 MPa for 3 and 5 min at 20 C) or conventional heat pasteurization (60 C for 15 min). A storage period of 56 days showed that HHP and heat pasteurization had similar results in terms of pH and color (p<0.05). However HHP-treated samples had lower bitterness and protein sensitivity and higher chill haze values than the heat pasteurized samples at the end of the storage period. The microbiological stability of HHP-treated beers was the same as that of heat-treated beers, and the development of both lactic and acetic acid bacteria was inhibited for 56 days of storage. Although more studies should be carried out to investigate the effects of HHP treatment on different types of lagers and ales, our results revealed that HHP could be successfully used to increase the shelf life of beer even at temperatures well below those required for heat pasteurization.

Subject Keywords

Biotechnology, Food Science, Industrial and Manufacturing Engineering, Biochemistry, General Chemistry

URI

https://hdl.handle.net/11511/43002

Collections

Department of Food Engineering, Article