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The effect of temperature on microbial growth in apple cubes packed in film and preserved by use of orange juice
Author(s) -
Andrés Silvina C.,
Giannuzzi Leda,
Zaritzky Noemi E.
Publication year - 2004
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2004.00870.x
Subject(s) - potassium sorbate , bacterial growth , gompertz function , chemistry , food science , citric acid , orange (colour) , preservative , shelf life , ascorbic acid , potassium , orange juice , polyethylene , population , mathematics , organic chemistry , bacteria , biology , sugar , genetics , statistics , demography , sociology
Summary Red delicious apple cubes were packed in fresh orange juice containing chemical preservatives (citric and ascorbic acid, potassium sorbate) and covered with plastic films of different gas permeabilities (polyethylene and EVA‐SARAN‐EVA) before storage at 4, 10 and 20 °C. The concentration of potassium sorbate in the product was optimized with respect to colour and microbial growth. Yeast and mould growth was modelled by Gompertz and linear equations to derive parameters such as lag phase, maximum microbial population and specific microbial growth or rates of decline. Activation energies for the specific growth rates were estimated from Arrhenius‐type equations and the time required to reach microbial counts of 10 6±0.2 CFU g −1 was determined in all cases. At 4 °C, these values were longer than 25 days in all systems tested. The use of a low gas permeability film and an adequate potassium sorbate concentration extended storage life at higher temperatures.