SORBIC ACID STABILITY DURING PROCESSING and STORAGE OF AN INTERMEDIATE MOISTURE CHEESE ANALOG
- 1 December 1989
- journal article
- research article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 13 (6) , 409-415
- https://doi.org/10.1111/j.1745-4549.1989.tb00115.x
Abstract
The chemical stability of sorbic acid during processing and storage of intermediate moisture foods was determined using a soybean based cheese analog. Samples prepared with 0.57 to 4.24% homogeneously distributed K-sorbate showed losses of less than 25% after 40 days storage at 35°C, 88% RH air and in the dark. Heating (2 h in an 85°C water bath) resulted in no significant sorbic acid losses. Samples with surface applications of 1 mg sorbic acid/cm2 showed no detectable losses after 10 days storage under the same conditions. Furthermore, the stability of the preservative was not affected by growth of Staphylococcus aureus S-6.This publication has 12 references indexed in Scilit:
- MICROBIAL STABILIZATION OF INTERMEDIATE MOISTURE FOOD SURFACES I. CONTROL OF SURFACE PRESERVATIVE CONCENTRATIONJournal of Food Processing and Preservation, 1985
- MICROBIAL STABILIZATION OF INTERMEDIATE MOISTURE FOOD SURFACES III. EFFECTS OF SURFACE PRESERVATIVE CONCENTRATION AND SURFACE pH CONTROL ON MICROBIAL STABILITY OF AN INTERMEDIATE MOISTURE CHEESE ANALOGJournal of Food Processing and Preservation, 1985
- Inhibition and Inactivation of Staphylococcus aureus in a Sorbate/Modified Atmosphere Combination SystemJournal of Food Protection, 1982
- Effect of BHA, BHT and Potassium Sorbate on Growth of Staphylococcus aureus in a Model System and Process CheeseJournal of Food Protection, 1982
- Use of Sorbates in Meat Products, Fresh Poultry and Poultry Products: A ReviewJournal of Food Protection, 1982
- DEVELOPMENT AND STABILITY OF INTERMEDIATE MOISTURE CHEESE ANALOGS FROM ISOLATED SOYBEAN PROTEINSJournal of Food Processing and Preservation, 1982
- SORBIC ACID LOSS FROM HIGH MOISTURE PRUNESJournal of Food Science, 1980
- Potassium Sorbate Dip as a Method of Extending Shelf Life and Inhibiting the Growth of Salmonella and Staphylococcus aureus on Fresh, Whole BroilersPoultry Science, 1980
- Inhibition of Staphylococcus aureus by Potassium Sorbate in Combination with Sodium Chloride, Tertiary Butylhydroquinone, Butylated Hydroxanisole or Ethylenediamine Tetraacetic AcidJournal of Food Protection, 1980
- Effect of Potassium Sorbate on Growth of Staphylococcus aureus in BaconJournal of Food Protection, 1979