Sorbic acid stability during processing and storage of an intermediate moisture cheese analog
1989
Torres, J.A. | Bouzas, J.O. | Karel, M.
The chemical stability of sorbic acid during processing and storage of intermediate moisture foods was determined using a soybean based cheese analog. Samples prepared with 0.57 to 4.24% homogeneously distributed K-sorbate showed losses of less than 25% after 40 days storage at 35 degrees C, 88% RH air and in the dark. Heating (2 h in an 85 degrees C water bath) resulted in no significant sorbic acid losses. Samples with surface applications of 1 mg sorbic acid/cm2 showed no detectable losses after 10 days storage under the same conditions. Furthermore, the stability of the preservative was not affected by growth of Staphylococcus aureus S-6.
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