Development of Shelf Stable Seaweed by Hurdle Processing
A preservation process based on hurdle processing to obtain shelf-stable seaweed stored at room temperature for one month was developed. The influence of the stress factors reduction of water activity (aw) and pH, and mild heat treatment on color seaweed was also evaluated to optimize the combined t...
Guardado en:
| Autores principales: | , , |
|---|---|
| Publicado: |
2002
|
| Materias: | |
| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v8_n2_p95_Guerrero http://hdl.handle.net/20.500.12110/paper_10820132_v8_n2_p95_Guerrero |
| Aporte de: |
| Sumario: | A preservation process based on hurdle processing to obtain shelf-stable seaweed stored at room temperature for one month was developed. The influence of the stress factors reduction of water activity (aw) and pH, and mild heat treatment on color seaweed was also evaluated to optimize the combined technology. The microbiological stability of the preserved seaweed that showed minimal color changes was challenged with the inoculation of Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Saccharomyces cerevisiae, Penicillium roqueforti, Aspergillus niger, Paecylomyces variotti, Eurotium amstelodami and Botrytis nivea. Preserved seaweeds were also monitored for indigenous flora. Shelf stable seaweeds could be obtained with the application of several combined hurdles: aw0.94, pH 4.0, 0.60 g/kg potassium sorbate, and a thermal treatment for 1 min at 100 °C. The proposed preservation process also assured minimal deterioration of color characteristics. © 2002, SAGE Publications. All rights reserved. |
|---|