CONTROL OF SPOILAGE OF CANNED MUSHROOMS INOCULATED WITH CLOSTRIDIUM-SPOROGENES PA3679 SPORES BY ACID-BLANCHING AND EDTA

被引：5

作者：

OKEREKE, A

BEELMAN, RB

DOORES, S

机构：

[1] Dept. of Food Science, Pennsylvania State Univ., Pennsylvania, 16802, University Park

[2] The Dept of Food Science, Pennsylvania State Univ, Pennsylvania, 16802, University Park

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03928.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A new process involving blanching in 0.05M citric acid and addition of 200 ppm CaNa2EDTA in the canning brine (ABC) was compared to the standard commercial method (SCM) for control of spoilage of canned mushrooms inoculated with C. sporogenes PA3679 spores. Fresh mushrooms were uniformly inoculated by vacuum hydration in spore suspensions. Compared to the SCM, the ABC process reduced the potential number of nonsterile units per million cans at Fo 10 from 14.8 to 2.1. At Fo 8 and 10, the ABC process reduced spoilage of the canned products from 100 to 68.1% and 89.3 to 28.7%, respectively, compared to the SCM. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1331 / &

共 20 条

[1] CHEMICAL MANIPULATION OF HEAT-RESISTANCE OF CLOSTRIDIUM-BOTULINUM SPORES [J].