Optimization of acidified sodium chlorite in parity to chlorine for coliform reduction on carrots during storage
2015
Alim, A.
Carrots sticks are especially vulnerable to quality deterioration as a result of microbial growth on large cut surface area. Acidified sodium chlorite (ASC) within its recommended dose 500-1200 muLL-1 proved to have stronger efficacy against vast range of microorganisms than traditional chlorine treatment and does not produce any carcinogenic byproducts. This study was intended to optimize the ASC treatment parameters to stabilize antimicrobial activity of ASC with quality detainment of carrot sticks. Carrot sticks were dipped in ASC solutions of 150, 300 and 450 for 1 min, 2 min in 200 muLL-1 chlorine solution and portable water or remained unwashed (control). Treated and non-treated samples were packed in polypropylene bags followed by spin drying and stored at 5 degree C and 0 degree C for 21 days. Assessment of samples was done after each 7-day intervals for pH, SSC, titratable acidity, color, texture and sensory parameters. Total plate count and total coliform count was also determined in microbial analysis. Overall, 1.25- 1.75 log cfu/g decrease in microbial population was observed for TPC and TC in the samples treated with all concentrations of ASC as compared to the simple washed and controlled samples. During storage, controlled sample found to have high load of microorganisms and sharp decrease in firmness and thus effect tissue integrity. ASC 150 muLL-1 treated carrots found to maintain the overall physicochemical and sensory parameters followed by preserving the color and tissue integrity. Consequently, 150 muL/L proved as the most advantageous concentration of ASC in order to maintain the quality by discouraging the growth of spoilage and pathogenic microorganisms and results in perpetuate shelf life of carrots.
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