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Use of humectants for the stabilization of pesto sauce
Author(s) -
Severini Carla,
Corbo Maria Rosaria,
Derossi Antonio,
Bevilacqua Antonio,
Giuliani Roma
Publication year - 2008
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.1365-2621.2007.01560.x
Subject(s) - organoleptic , food science , chemistry , spore , fructose , clostridium perfringens , biology , microbiology and biotechnology , bacteria , genetics
Summary The stabilisation of preserves through the lowering of water activity ( a w ) and the reduction of pH value are studied as alternatives to the traditional pasteurising/sterilising treatments. a w of samples of pesto has been reduced using two binary systems of humectants: KCl–fructose and KCl–saccharose. The microbiological stability of samples was assessed through the inoculation of Clostridium perfringens spores. Moreover, pH values, a w and colour parameters were measured. The results have pointed out that a w reduction and controlled temperature of storage inhibited the development of C. perfringens . In particular, run 1 ( a w 0.92 and temperature 25 °C) allowed a significant increase of the stability time of the samples. The reduction of a w may be a valid alternative to the traditional treatments of stabilisation in maintaining the organoleptic characteristics of the fresh product.