Effects of different sorbic acid and moisture levels on chemical and microbial qualities of sun-dried apricots during storage

Alagoz S., Turkyilmaz I., TAĞI Ş., ÖZKAN M.

FOOD CHEMISTRY, cilt.174, ss.356-364, 2015 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 174
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1016/j.foodchem.2014.11.075
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.356-364
  • Anahtar Kelimeler: Preservative, Microbial growth, Browning, Colour, Carotenoid, MAILLARD REACTION, AQUEOUS-SOLUTIONS, BETA-CAROTENE, TOMATO PASTE, STABILITY, SYSTEMS, MODEL, COLOR, ANTIOXIDANT, PRODUCTS
  • Ankara Üniversitesi Adresli: Evet

Özet

Effects of different sorbic acid (SA) (0,488-530 and 982-1087 mg/kg) and moisture [intermediate (271-278 g/kg) and high (341-344 g/kg)] levels on the chemical and microbiological qualities of sun-dried apricots during storage at different temperatures (4, 10, 20 and 30 degrees C) for 10 months were evaluated. Moisture content and SA concentration showed significant effect on brown colour formation, beta-carotene oxidation and microbial load (p < 0.05). As moisture content increased, brown colour formation decreased. Moreover, SA oxidation protected beta-carotene from oxidation. Although no microbial spoilage was observed in the samples with intermediate moisture content, control group with high moisture was spoiled by yeast and mould in 1-3 months of storage at all temperatures studied; 488 mg SA/kg was sufficient to prevent the spoilage. Regardless of moisture content, 500 mg SA/kg was found to be effective for the prevention of brown colour formation and inhibition of microbial growth. (C) 2014 Elsevier Ltd. All rights reserved.