Modulation of thermal resistance of ascospores of Neosartorya fischeri byacidulants and preservatives in mango and grape juice

Rajashekhara E.; Suresh ER.; Ethiraj S.

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Modulation of thermal resistance of ascospores of Neosartorya fischeri byacidulants and preservatives in mango and grape juice

机译：Modulation of thermal resistance of ascospores of Neosartorya fischeri byacidulants and preservatives in mango and grape juice

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Minimal thermal processing is desirable for near natural organoleptic and nutritional qualities of fruit based products. in the present investigation, the effect of heat (85 degrees C) in combination with acidulants or common preservatives on inactivation of ascospores of Neosartorya fischeri, a heat resistant mould isolated from grapes, has been studied in mango and grape juice. The ascospores were found to survive for > 300 min of heating at 70, 75 and 80 degrees C in these fruit juices and complete inactivation required 120 min of heating at 85 degrees C. The synergistic effect of hear and organic acids or preservatives in fruit juices was noticed. The thermal death rate (1/k(85 degrees C)) values did not vary much in the presence of lactic (20) malic (20) and citric (19) acids, but tartaric acid showed least inactivation effect (1/k(85 degrees C) = 54 min) in mango juice. The 1/k(85 degrees C) values for ascospores of N. fischeri in mango juice containing 0.1 of potassium sorbate or sodium benzoate or combination of both at 0.05 were found to be 44, 35 and 29 min respectively. These values were respectively, 32, 13 and 74 min in grape juice. Nearly 50 and 67 of the heating time was reduced by the use of potassium sorbate and sodium benzoate (0.05 each) in mango and grape juice to inactivate 3 log number of ascospores of N. fischeri. These results may be useful in thermal processing of fruit juices.

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来源
《Food Microbiology》 |2000年第3期|269-275|共7页
作者
Rajashekhara E.; Suresh ER.; Ethiraj S.;
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作者单位

iihr@X400nicgw.nic.inSuresh ER, Indian Inst Hort Res, Div Post Harvest Technol, Microbiol Lab, Hessaraghatta Lake PO, Bangalore 560089, Karnataka, India;

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收录信息美国《科学引文索引》(SCI);美国《化学文摘》(CA);
原文格式 PDF
正文语种英语
中图分类食品工业;
关键词
Heat-resistance; Talaromyces-flavus; Food preservatives; Byssochlamys-nivea; Organic-acids; Fruit juices; Growth; Aspergillus; Concentrate; Fulva;

Modulation of thermal resistance of ascospores of Neosartorya fischeri byacidulants and preservatives in mango and grape juice

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