Kaya, ZehraYıldız, Mustafa KemalDemir, HandeUnluturk, SevcanBecerikli, İsmail03.08. Department of Food Engineering03. Faculty of Engineering01. Izmir Institute of Technology2024-12-252024-12-2520202148-127Xhttps://doi.org/DOI: https://doi.org/10.24925/turjaf.v8i3.531-537.2715https://search.trdizin.gov.tr/en/yayin/detay/361011/impact-of-pasteurization-process-on-the-quality-and-marination-properties-of-onion-juicehttps://hdl.handle.net/11147/15249This study aims to compare UV-C irradiation and conventional heat treatment to produce pasteurizedonion juice used as a meat marinating agent. The process conditions maximizing the inactivation oftarget microorganism Escherichia coli K-12 were; 0.5 mm sample depth, 30 min irradiation, 7.5mW/cm2 UV incident intensity for UV-C and, 74.5°C and 12 min for heat treatment. Except pH andnon-enzymatic browning index, differences between physicochemical properties of raw, UV-C andheat-treated onion juices were significant. Springiness and chewiness of unmarinated beefsteakswere higher compared to the ones marinated with the fresh and pasteurized onion juice (UV-C andheat). Pasteurization of onion juice (UV-C and heat) did not significantly affect general liking scorescompared to beefsteaks marinated in untreated onion juice.eninfo:eu-repo/semantics/openAccessGıda Bilimi ve TeknolojisiArticleDOI: https://doi.org/10.24925/turjaf.v8i3.531-537.2715