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Determination of CO2 Content in the Headspace of Spoiled Yogurt Packages
المؤلفون المشاركون
Danilović, Bojana
Savić, Dragiša
Cocola, Lorenzo
Fedel, Massimo
Poletto, Luca
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-6، 6ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-05-17
دولة النشر
مصر
عدد الصفحات
6
الملخص EN
The CO2 formation during food storage can often be correlated with the increase in yeast population.
Yogurt and other dairy products are susceptible to yeast contamination.
Accumulation of CO2 in the headspace of yogurt packages can lead to the eventual blowing off of the package.
Therefore, determination of CO2 in the yogurt packages can indicate eventual unsafety of the product.
The aim of this paper was to determine CO2 concentration in the headspace of different yogurt containers contaminated with yeast at the levels of 1 and 5 CFU/ml.
Yeast Candida kefyr, previously isolated from spoiled yogurt, was used for contamination.
Contaminated and control samples of yogurt were incubated at 30°C.
A device based on tunable diode laser absorption spectroscopy was used for the measurement of CO2 concentration.
The CO2 content in all analysed samples changed in a similar manner with slow increase to the value of 6% during the first 30 h and, after that, rapid accumulation to 17–20%.
The initial level of yeast contamination did not have significant influence to the CO2 content trend.
The increase in the number of yeast was observed after 10 h of incubation, and the final value of 6-7 log·CFU/cm3 was reached after 40 h of incubation.
The significant increase in the yeast number can be correlated with the CO2 content in a way that CO2 concentration of 6% can be considered as critical for microbial spoilage.
Since the TDLAS technique is simple and nondestructive, it can be a promising possibility for detection of the microbial spoilage in food.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Danilović, Bojana& Savić, Dragiša& Cocola, Lorenzo& Fedel, Massimo& Poletto, Luca. 2018. Determination of CO2 Content in the Headspace of Spoiled Yogurt Packages. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-6.
https://search.emarefa.net/detail/BIM-1185498
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Danilović, Bojana…[et al.]. Determination of CO2 Content in the Headspace of Spoiled Yogurt Packages. Journal of Food Quality No. 2018 (2018), pp.1-6.
https://search.emarefa.net/detail/BIM-1185498
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Danilović, Bojana& Savić, Dragiša& Cocola, Lorenzo& Fedel, Massimo& Poletto, Luca. Determination of CO2 Content in the Headspace of Spoiled Yogurt Packages. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-6.
https://search.emarefa.net/detail/BIM-1185498
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185498
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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