Evaluation of the Physicochemical and Microbiological quality of Strawberry pulp in a Moroccan Food Industry Company

Abstract

The present work was undertaken within a Moroccan agri-food production company to evaluate and monitor the physicochemical (pH, Brix degrees, etc.) and microbiological parameters of strawberry pulp destined for export and other companies. After pasteurization, these analyses were carried out on the raw material and the strawberry pulp. The results showed that the physicochemical and microbiological parameters studied met standards, with a total absence of pathogenic microorganisms. The ultimate aim of the present study is to find pasteurization conditions that are effective against all pathogens while maintaining the organoleptic quality of the finished product. Moreover, consequently, to reduce energy losses within this company. To this end, we have shown that the effective pasteurization temperature is 85°C/7.5 min or 89°C/4.6min.