Effect of various chemical preservatives on microbial and organolyptic properties of sweet cherry (Prunus avium) juice
Sajid Hussain, Murtaza Ali, Aysha Riaz, Nisar Hussain, Muhammad Mazahir, Ysir Abbas
This research work was carried out to check the to check the microbial activity and sensory evaluation of sweet cherry juice treated with different chemical preservatives and stored for three months at room temperature. The organolyptical evaluation such as color, flavor and overall acceptability changed and decreased gradually during storage. The color score given by the panel of judges was decreased range from 7.98 to 5.56, the minimum fall off was noticed in CJ3 (7.85)12.94% and highest in CJ0 (5.63)39.66%. Reduction in score of flavor in cherry juice was found from 7.72 to 5.18, the lowest dropped off was noticed in CJ3 (7.74)21.43% while highest CJ0 (5.32)114.28%. Overall acceptability score of sweet cherry juice declined during three month of storage from 7.90 to 4.82, minimum reduction was found in CJ3(7.58)17.65% and highest in CJ0 (5.25)62.50%. Microbial result showed that the total plate count was increased during storage period from 2.60 to 43.40. Maximum increment was recorded in CJ0 (160.22%) while lowest was found in CJ3 (81.81%). The treatment CJ0 had shown worse result under sensory consideration during storage. Treatment CJ3 was found best in maintaining sensory attributes, nutrients content and microbial load as compare to other treatments. The treatment CJ0 had shown worse result under sensory consideration during storage. Treatment CJ3 was found best in maintaining sensory attributes, nutrients content and microbial load as compare to other treatments.