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SHELF and MICROBIOLOGICAL STABILITY of ACIDIFIED NONINOCULATED and INOCULATED ( ALTERNARIA TENUIS ) TOMATO JUICE
Author(s) -
EFIUVWEVWERE B.J.O.,
EKA A. E.
Publication year - 1991
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1991.tb00163.x
Subject(s) - inoculation , pasteurization , food science , chemistry , yeast , alternaria , spore , population , microorganism , horticulture , biology , botany , bacteria , biochemistry , demography , sociology , genetics
Tomato juice was pasteurized (86°C for 10 min) and subjected to 3 different conditions: control (initial pH 4.55), acidified‐noninoculated (initial pH 4.00) and acifidified‐inoculated (initial pH 4.00) with Alternaria tenuis. These were evaluated for chemical, physical and microbiological stability during ambient (29 ± 2°C) storage for 28 days. Acifidied‐inoculated and control samples showed appreciable increase in microbial population; attaining Log 10 7.5 and 6.9 cfu mL −1 , respectively, at the end of storage, but no apparent change occurred in acidified‐noninoculated. Similar trends occurred in Lactobacilli counts. Conversely, yeast counts increased almost at the same rate in all three treatments. Alternaria count and pH increased in acidified‐inoculated tomato juice with storage, but total soluble solids decreased. Mycelial mat and settling out of insoluble suspended solids occurred in acidified‐inoculated sample by day 16, but these adverse changes were not observed in the other 2 samples.