QUALITY AND SAFETY PARAMETERS BEFORE AND AFTER PASTEURIZATION OF APPLE JUICE
Namik DURMISHI, Janina PELAJ
Abstract
The research was carried out in September (2023) on the premises of the “Kosovo Agricultural Institute” in the city of Peja. The purpose of this research was to show the influence of pasteurization on the physical, chemical, and organoleptic characteristics of apple juice. During the study, several analyses of the physical, chemical, and sensory parameters of apple juice were
carried out. The parameters that have been realized include: °Brix value, Total acidity, Vitamin C, pH and SO2, sensory parameters:
aroma, color, taste, and clarity-turbidity. The purpose of this research is the importance of knowing the influence of some parameters on apple juice before and after pasteurization. Pasteurization of apple juice is of great importance due to various factors related to food
safety, storage, and consumer health. In the analysis of sensory parameters, the juice before pasteurization had a milder and lighter
aroma, had a lighter yellow color, tasted less sweet, less fresh, and had low acidity. Clarity was present but contained some turbidity. In the analysis of sensory parameters, the evaluation of physicochemical parameters and sensory parameters should contribute to valuable knowledge on the physicochemical transformations caused by pasteurization in apple juice. Understanding these changes is very important for maintaining product quality and ensuring customer satisfaction. The study provides a basis for optimizing pasteurization processes to minimize unwanted changes in juice characteristics.
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