Artículo
Modeling of microbial growth in refrigerated doughs for "empanadas" with potassium sorbate and whey protein concentrate
Fecha de publicación:
10/2003
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
Journal of Food Processing and Preservation
ISSN:
0145-8892
e-ISSN:
1745-4549
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Dough for "empanadas", a traditional meal in Argentina, are sold refrigerated with the addition of preservatives. The replacement of a small percentage of flour by whey protein concentrate (WPC) improves the color and acceptability of the "empanadas", but can decrease the shelf-life due to the microorganisms incorporated with the WPC. In this work the effect of the addition of two selected concentrations of potassium sorbate (0.067 - 0.134%) to dough for "empanadas" prepared with and without WPC on yeast growth (predominant microorganisms in this product) during refrigeration storage was investigated. Gompertz equation and kinetic parameters as specific growth rate (μ), lag phase duration (LPD), maximum population density (MPD) and activation energies from an Arrhenius-type expression, were estimated. The addition of potassium sorbate increased the storage-life of the dough for "empanadas", prepared with and without WPC, three-four times. The effect of potassium sorbate was more important at the higher concentration assayed. Results allow to predict the growth of yeast in different samples of dough stored between 0 and 10C.
Palabras clave:
Microbial growth
,
Dougth
,
Empanadas
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Identificadores
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Oteiza, Juan Martín; Giannuzzi, Leda; Lupano, Cecilia Elena; Modeling of microbial growth in refrigerated doughs for "empanadas" with potassium sorbate and whey protein concentrate; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 27; 4; 10-2003; 253-270
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