A Quality Assessment of Strawberry Nectar Stabilized by Thermal and High-Pressure Processing Conditions

Table 1

Microbial count analysis: total aerobic microbial count (TAMC) and yeast and mould count (TYMC) log cfu/g for thermal treatment (TT) and three high-pressure processing (HPP) treatments.

Treatments	TAMC		TYMC
	D0	D21	D0	D21
Control	3.23	—	1.47	—
TT 75°C 15 s	1.00	2.48	<1	3.26
HPP 400 MPa 3 min	2.08	2.67	<1	<1
HPP 500 MPa 3 min	1.70	2.11	<1	<1
HPP 600 MPa 3 min	2.00	2.40	<1	<1