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