Effects of sterilization temperature and time on the average sensory scores, physicochemical properties, microorganisms and antioxidant activity of bird's nest beverage
Authors/Creators
- 1. Khanh Hoa Salanganes Nest Soft Drink Joint Stock Company. Khanh Hoa 650000, Vietnam.
- 2. Dept. Food Technology, Ho Chi Minh City University of Food Industry. Ho Chi Minh 700000, Vietnam.
- 3. Dept. RD, Khanh Hoa Sanest Beverage Joint Stock Company. Khanh Hoa 650000, Vietnam.
- 4. Dept. Analysis Chemistry and Technology Development, Nha Trang Institute of Technology Research and Application. Khanh Hoa 650000, Vietnam.
Description
Salanganes'Nest is one of the well-appreciated foods (sea cucumber, fish fin, abalone, and bird's nest) in the Southern-East region. This study focused on the variation of mean sensory scores, physicochemical properties, and microbiological and antioxidant activities. This study focused on the variation of mean sensory scores, physicochemical properties, and microbiological and antioxidant activities under different pasteurization temperatures (105, 110, and 115 oC) and time (15, 20, 25, 30, and 35 minutes) conditions. The results showed that pasteurization temperature and time affected the evaluated objective functions. The tested indexes of bird's nest water were the best at 110 oC for 35 minutes, for example, (free radical scavenging activity of 73.32b ± 0.34% and total antioxidant activity of 1.22b ± 0.02 (mg AA/ml product)). Bird's nest will be a potential drink in anti-aging to enhance human health.