Storage of Germinated Pea Seeds Treated by HighPressure

摘要

The microbial contamination of germinated grain legume seeds is the main reason of theirshort shelf life and suitability for food and dishes preparation. The goal of this paper was theverification of the influence of high-pressure preservation upon microbes and a-galactosidescontents decrease. The germinated pea seeds were treated in press CYX 6/0103, ZDAS joint stockco., Czech Republic, used pressure 300-600 MPa, time of pressurization 5-15 min. The treatedsamples were stored in refrigerator at temperatures 5 – 8 °C. Microbial evaluation was accomplishedafter 1, 7, 14 and 21 days. The numbers of yeasts, coliform bacteria, Escherichia coli and fungi weredecreased by pressure treatment to value near zero and exhibited no change during the further 21days of storage. Total number of microbes was decreased by high pressure treatment from highorder105 CFU/g to zero, but progressive growth of microbes came after 18 days of storage.Decrease of a-galactosides content (causing flatulence) was expressed as linear regression with 4evaluated parameters (pressure, time of germination, pressurization and storage). The mostimportant influence has time of germination, time of storage and high of pressure, influence of time ofpressurization is not significant. The shelf life of germinated pea seeds was markedly prolonged bythe pressure treatment without decreasing nutritive and sensory value.