Share

Chemical preservatives action on microbial growth in a model system of refrigerated prepeeled potatoes.

Author(s) : GIANNUZZI L., ZARITZKY N. E.

Type of article: Article

Summary

The effect of different concentrations of citric acid and ascorbic acid (applied individually or in mixtures) on microbial growth in potato homogenate was analyzed and compared to sodium bisulfite action during storage at 4 deg C in low gaseous permeability films. Total viable microorganisms were analyzed during storage. Inhibition indexes produced by the tested preservatives were calculated for different microorganisms. Sodium bisulfite solutions (100 ppm) had no inhibitory effect. Concentrations of 3,500 ppm citric acid and 10,000 ppm ascorbic acid showed antimicrobial action, along with mixtures of citric acid/ascorbic acid of the following compositions (in terms of total acids concentration): 2,700/2,000, 3,500/2,000, and 2,700/3,000 ppm.

Details

  • Original title: Chemical preservatives action on microbial growth in a model system of refrigerated prepeeled potatoes.
  • Record ID : 1994-1648
  • Languages: English
  • Source: Journal of Food Protection - vol. 56 - n. 9
  • Publication date: 1993/09
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing