Growth of Eurotium chevalieri in milk jam: Influence of pH, potassium sorbate and water activity
Milk jam (dulce de leche) is a typical Argentine sweet spread prepared by milk evaporation to about 70% w/w total solids at atmospheric pressure with added sucrose, glucose and vanillin. Growth of xerophilic molds represents a severe problem in this type of intermediate moisture product. This study...
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2007
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| LEADER | 07670caa a22006137a 4500 | ||
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| 001 | PAPER-6748 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203628.0 | ||
| 008 | 190411s2007 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-33846291041 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFSAD | ||
| 100 | 1 | |a Char, C.D. | |
| 245 | 1 | 0 | |a Growth of Eurotium chevalieri in milk jam: Influence of pH, potassium sorbate and water activity |
| 260 | |c 2007 | ||
| 270 | 1 | 0 | |m Guerrero, S.N.; Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina; email: sguerrero@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a CHAR, C., GUERRERO, S., GONZÁLEZ, L., ALZAMORA, S.M., Growth response of E. chevalieri, Aspergillus fumigatus and Penicillium brevicompactum in Argentine milk jam (2005) Food Sci. Technol. Int, 11, pp. 297-305 | ||
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| 504 | |a LÓPEZ-MALO, A., PALOU, E., Modeling the growth/no-growth interface of Zygosaccharomyces bailii in mango purée (2000) J. Food Sci, 65, pp. 516-519 | ||
| 504 | |a MARÍN, S., GUYNOT, M.E., NEIRA, P., BERNADÍ, M., SANCHIS, V., RAMOS, A.J., Risk assessment of the use of sub-optimal levels of weak acid preservatives in the control of mould growth on bakery products (2002) Int. J. Food Microbiol, 79, pp. 203-211 | ||
| 504 | |a MARÍN, S., ABELLANA, M., RUBINAT, M., SANCHIS, V., RAMOS, A.J., Efficacy of sorbates on the control of the growth of Eurotium species in bakery products with near neutral pH (2003) Int. J. Food Microbiol, 87, pp. 251-258 | ||
| 504 | |a MEMBRÉ, J.M., KUBACZKA, M., CHÉNÉ, C., Growth rate and growth/no-growth interface of Penicillium brevicompactum as functions of pH and preservative acids (2001) Food Microbiol, 18, pp. 531-538 | ||
| 504 | |a PITT, J.L., CHRISTIAN, J.H.B., Water relations of xerophilic fungi isolated from prunes (1968) Appl. Microbiol, 16, pp. 1853-1858 | ||
| 504 | |a PITT, J.L., HOCKING, A.D., (1997) Fungi and Food Spoilage, , Blackie Academic and Professional, London | ||
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| 504 | |a ZWIETERING, M.H., JONGENBURGER, I., ROMBOUTS, F.M., VAN', T., RIET, K., Modeling of the bacterial growth curve (1990) Appl. Environ. Microbiol, 56, pp. 1875-1881 | ||
| 520 | 3 | |a Milk jam (dulce de leche) is a typical Argentine sweet spread prepared by milk evaporation to about 70% w/w total solids at atmospheric pressure with added sucrose, glucose and vanillin. Growth of xerophilic molds represents a severe problem in this type of intermediate moisture product. This study evaluated the growth response of Eurotium chevalieri in milk jam with different potassium sorbate (KS) concentrations (0, 500, 1,000, 1,500 and 2,000 ppm) at selected water activity (aw) values (≅0.80 and 0.85) and two pH levels (≅5.5 and 6.0) stored at room temperature (25C) for 90 days. Growth curves were characterized by the modified Gompertz model, and the effect of the independent variables on the estimated parameters (maximum specific growth rate, vm, and lag time, λ) was analyzed through polynomial equations. Growth of E. chevalieri was prevented for at least 90 days when the addition of 1,000 ppm KS was combined with a decrease in aw to 0.80 and ph 5.5. The boundary between growth and nongrowth of E. chevalieri as a function of aw, pH, KS and storage time was also predicted by means of the probabilistic model using logistic regression, which provided a wide range of formulation possibilities depending on the targeted shelf life. © 2007, The Authors. |l eng | |
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Cientificas Y Tecnicas de la Republica Argentina, Argentina | ||
| 690 | 1 | 0 | |a EUROTIUM CHEVALIERI |
| 700 | 1 | |a Guerrero, S.N. | |
| 700 | 1 | |a Alzamora, S.M. | |
| 773 | 0 | |d 2007 |g v. 27 |h pp. 1-16 |k n. 1 |p J. Food Saf. |x 01496085 |w (AR-BaUEN)CENRE-568 |t Journal of Food Safety | |
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