Investigation the influence of edible films upon the microbiological characteristics of a small loaf during storage
2007
Jocheva, L. | Baeva, M. | Vasileva, R. | Lambov, S. | Panchev, I.
The microbiological characteristics for small loaf durability were determined according the standard classic methods. Comparative analyses of four types of edible films deposited onto a small loaf in respect to its microbiological status during three-day storage were carried out. During the deposition of edible films, containing four types of polysaccharides (carboxymethylcellulose, xanthan, pectin and polymyxan), onto a small loaf in the process of storage was found that the films have advantaged the development of microorganisms both on loaf surface and crumb. The sources of the ascertained coliforms in the covered small loaf were the emulsions of all four examined edible films. According to the index data for coagulase-positive staphylococci, Salmonella spp., yeasts and moulds all types of examined samples of small loaf (covered and uncovered) and the corresponding emulsions of films comply with the good manufacturing practice requirements. An alternative for keeping the sanitary-hygienic state of the covered small loaf during three days storage is the addition of a component with bactericidal or bacteriostatic effect to the emulsion of polysaccharide film.
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