Effects of different sorbic acid and moisture levels on chemical and microbial qualities of sun-dried apricots during storage
2015
Alagöz, Sümeyye | Türkyılmaz, Meltem | Tağı, Şeref | Özkan, Mehmet
Effects of different sorbic acid (SA) (0, 488–530 and 982–1087mg/kg) and moisture [intermediate (271–278g/kg) and high (341–344g/kg)] levels on the chemical and microbiological qualities of sun-dried apricots during storage at different temperatures (4, 10, 20 and 30°C) for 10months were evaluated. Moisture content and SA concentration showed significant effect on brown colour formation, β-carotene oxidation and microbial load (p<0.05). As moisture content increased, brown colour formation decreased. Moreover, SA oxidation protected β-carotene from oxidation. Although no microbial spoilage was observed in the samples with intermediate moisture content, control group with high moisture was spoiled by yeast and mould in 1–3months of storage at all temperatures studied; 488mgSA/kg was sufficient to prevent the spoilage. Regardless of moisture content, 500mgSA/kg was found to be effective for the prevention of brown colour formation and inhibition of microbial growth.
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