Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree
المؤلفون المشاركون
Muzhingi, Tawanda
Mahuga Mbogo, Daniel
Musyoka, Joyce Ndunge
Abong', George Ooko
Fuchs, Richard
Low, Jan
Heck, Simon
المصدر
International Journal of Food Science
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-11، 11ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-06-07
دولة النشر
مصر
عدد الصفحات
11
الملخص EN
Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments.
It is therefore important to develop shelf-stable puree.
A challenge test study was carried out to determine the effect of combinations of chemical preservatives and acidification on microbial growth in stored puree.
Puree was prepared and treated as follows: control (A); 0.05% potassium sorbate+0.05% sodium benzoate+1% citric acid (B); 0.1% potassium sorbate+0.1% sodium benzoate+1% citric acid (C); 0.2% potassium sorbate+0.2% sodium benzoate+1% citric acid (D); 1% citric acid (E).
Samples were inoculated with Escherichia coli and Staphylococcus aureus at levels of 5.2 x 109 cfu/100g and 1.5 x 109 cfu/100g, respectively, before being evaluated during storage for 10 weeks at prevailing ambient temperature (15-25°C) and refrigeration temperature (4°C).
Total aerobic counts, yeasts, and molds were also evaluated.
E.
coli and S.
aureus counts declined significantly (p<0.05) by 4 log cycles in all puree treatments except for control and puree with only citric acid.
Total viable count, yeasts, and molds were completely inhibited except for puree with only citric acid.
Combination of chemical preservatives and acidification is effective in inhibiting pathogens and spoilage microorganisms in sweet potato puree.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Musyoka, Joyce Ndunge& Abong', George Ooko& Mahuga Mbogo, Daniel& Fuchs, Richard& Low, Jan& Heck, Simon…[et al.]. 2018. Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree. International Journal of Food Science،Vol. 2018, no. 2018, pp.1-11.
https://search.emarefa.net/detail/BIM-1172620
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Musyoka, Joyce Ndunge…[et al.]. Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree. International Journal of Food Science No. 2018 (2018), pp.1-11.
https://search.emarefa.net/detail/BIM-1172620
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Musyoka, Joyce Ndunge& Abong', George Ooko& Mahuga Mbogo, Daniel& Fuchs, Richard& Low, Jan& Heck, Simon…[et al.]. Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree. International Journal of Food Science. 2018. Vol. 2018, no. 2018, pp.1-11.
https://search.emarefa.net/detail/BIM-1172620
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1172620
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر