CITRIC-ACID AND ANTIMICROBIALS AFFECT MICROBIOLOGICAL STABILITY AND QUALITY OF TOMATO JUICE

被引：12

作者：

BIZRI, JN

WAHEM, IA

机构：

[1] Dept. of Nutritional Sciences, Oklahoma State Univ, Stillwater, Oklahoma

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 01期

关键词：

TOMATO JUICE; AEROBIC PLATE COUNT; MOLD; YEAST; ANTIMICROBIALS;

D O I：

10.1111/j.1365-2621.1994.tb06916.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Acidification, addition of dimethyl dicarbonate and a mixture of potassium sorbate and sodium benzoate and storage temperature were related to microbiological stability and quality of tomato juice. Whether juices were acidified (pH 4.0 to 3.7) or nonacidified, dimethyl dicarbonate and sorbate/benzoate were highly effective in diminishing mold and yeast count at 5 degrees C and 20 degrees C. Dimethyl dicarbonate in juices acidified to pH 3.7 and stored at 5 degrees C was most effective in controlling plate counts, followed by sorbate/benzoate in juices acidified to pH 3.7 and stored at 5 degrees C and 20 degrees C. Tomato juice treated with dimethyl dicarbonate had lower amounts of ascorbic acid, total amino acids, fructose, glucose, lycopene and beta-carotene.

引用

页码：130 / 134

页数：5

共 45 条

[1]

BANWART GJ, 1979, BASIC FOOD MICROBIOL, P116

[2] SYNERGISTIC EFFECTS OF POTASSIUM SORBATE AND SODIUM BENZOATE ON THERMAL INACTIVATION OF YEASTS [J].