Hurdle Technology Applied to Lucuma (Pouteria Lucuma) Fruit Pulp: Microbial Aspects

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-09-19 DOI:10.1080/15428052.2021.1978365

F. H. Cisneros, M. Estrada, Uziel Pimentel, Y. Torres

引用次数: 0

Abstract

ABSTRACT Hurdle technology was applied to lucuma fruit pulp by slight reduction of water activity (aW) and pH. The original aW (0.97) and pH (5.2) of the pulp were reduced to 0.92 and 0.90, and to 4.7 and 4.4, respectively. Growth of spoilage microorganisms (total viable count (TVC), yeasts, molds, coliforms, and Escherichia coli) was monitored during the 90-day refrigerated storage. The combined reduction of aW and pH of lucuma pulp kept TVC under control and caused a reduction of yeast population. However, individual reduction of aW or pH was not as effective on TVC and yeast. On the other hand, molds and coliforms were undetected after 60 and 90 days of storage in all lucuma samples, respectively. In conclusion, a microbiologically stable lucuma pulp, under refrigerated conditions, could be obtained by reducing its aW to at least 0.92, and simultaneously reducing its pH to at least 4.7.

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隔栏技术在Lucuma果浆中的应用:微生物方面

摘要/ ABSTRACT摘要:采用隔栏技术对lucuma果浆进行处理，将原有的水活度(aW)和pH值分别由0.97和5.2降至0.92和0.90,pH值分别降至4.7和4.4。在90天的冷藏期间，监测腐败微生物(总活菌数(TVC)、酵母、霉菌、大肠菌群和大肠杆菌)的生长情况。同时降低乳浆的aW和pH，控制了乳浆的TVC，使酵母数量减少。然而，单独降低aW或pH对TVC和酵母的效果不佳。另一方面，所有lucuma样品在保存60天和90天后均未检出霉菌和大肠菌群。综上所述，在冷藏条件下，将aW降低到至少0.92，同时将pH降低到至少4.7，可以获得微生物稳定的lucuma牙髓。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations