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The Effect of Some Preservation Methods and Storage on the Physical,

Chemical and Microbial Properties of Verjuice

Article · January 2012

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Rana Mustafa Duried Alwazeer

University of Saskatchewan Igdir Üniversitesi
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 The Effect of Some Preservation Methods and Storage on
the Physical, Chemical and Microbial Properties of
Verjuice

Ramia Al-kassem Bahoush1, Rana Mustafa2 and Dureid Alwazeer2

1- Postgraduate Student (MSc.), Dept. of Food Engineering, Faculty of Chemical and
Petroleum Engineering, University of Al Baath
2- Associate professor, Dept. of Food Engineering, Faculty of Chemical and
Petroleum Engineering, University of Al-Baath

Abstract

Verjuice is commonly used with salad vegetables as an

acidifying and flavoring agent, it is also consumed as a drink after
being sweetened. Verjuice was preserved by some methods, where salt
was added by two concentrations 5% and 10%, In addition
pasteurization was done by two methods, pasteurization at 74°C for
1min, and microwave pasteurization. Some physical, chemical, and
microbial tests were done to know the effect of preservation methods
on verjuice. The results showed that there was 2.53, 4.09, 4.69 log
cfu/ml reduction in total count as a result to adding salt by 5%, 10%
and pasteurization respectively, and there was 1.02, 2.03, 4.9 log
cfu/ml reduction in yeast and fungi count as a result to adding salt by
5%, 10% and pasteurization respectively. At the end of storage period
verjuice with 10% salt had the best color, total phenol content, pH and
brix. The largest total phenol losing was in traditional pasteurization.
All samples were microbial stable during storage.

Keywords: verjuice, grape, color, total phenols, antioxidant.

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