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Antimicrobial Action of Chitosan against Spoilage Organisms in Precooked Pizza
Author(s) -
Rodríguez M.S.,
Ramos V.,
Agulló E.
Publication year - 2003
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.1365-2621.2003.tb14151.x
Subject(s) - potassium sorbate , chitosan , food science , food spoilage , preservative , antimicrobial , chemistry , biopolymer , biology , bacteria , biochemistry , organic chemistry , sugar , genetics , polymer
Chitosan antifungal capacity when the biopolymer is used as an edible film and as a dough ingredient in precooked pizza was studied. This action was evaluated against the fungi that produce major spoilage in that product. It was observed that the use of chitosan in acetic acid as edible coating (0.079 g/100 g pizza) delayed Alternaria sp, Penicillium sp , and Cladosporium sp (Deuteromycetes) growth. This behavior was similar compared with the action of calcium propionate (0.103 g/100 g pizza) and potassium sorbate (0.034 g/100 g pizza) preservatives. On the other hand, chitosan showed a little sensibility on Aspergillus sp (Zygomycetes). It was demonstrated that the use of chitosan into the dough was not effective.