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MICROBIAL QUALITY OF DEHYDRATED ONIONS
Author(s) -
FIRSTENBERG RUTH,
MANNHEIM CHAIM H.,
COHEN AYALA
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb17957.x
Subject(s) - dehydration , food science , chemistry , brine , contamination , biology , biochemistry , ecology , organic chemistry
A reliable indicator for microbial quality of dehydrated onions was sought and the effect of brine treatment of onions on final microbial counts was investigated. Enterococci were found to be a better index for microbial contamination in dehydrated onions than coliforms: they multiplied at a slower rate on raw onions and were much more resistant to the process and in storage. In dehydration experiments carried out in the laboratory and in industrial lines it was found that dipping or fluming of onions prior to dehydration in 2–4% salt solutions improved their total counts ca 12‐fold and coliform counts about 32‐fold. The fungi counts of dried onions could be reduced by treating whole onions with saturated steam prior to dehydration.