PRESERVATIVES | Classification and Properties

Surekha, M.; Reddy, S. M.

doi:10.1006/rwfm.1999.2020

Cited by 16 publications

(19 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This may be due to the partial solubilisation of sorbic acid in distilled water. Surekha & Reddy () had earlier reported limited water solubility of some long‐chain organic acids which was attributed to their limited use as preservatives.…”

Section: Discussionmentioning

confidence: 99%

“…was enumerated for in the study, and the shelf life was based on the number of days it took for the lightness value ( L *) of the sample to reach 76 (Brennan and Gormley, ). Citric acid is an acidity regulator and has antimicrobial properties (Surekha & Reddy, ). This acid is also a metal chelator, which removes metallic ions some of which are necessary for the growth of bacterial and enzymatic browning reactions (Surekha & Reddy, ).…”

Section: Discussionmentioning

confidence: 99%

“…Citric acid is an acidity regulator and has antimicrobial properties (Surekha & Reddy, ). This acid is also a metal chelator, which removes metallic ions some of which are necessary for the growth of bacterial and enzymatic browning reactions (Surekha & Reddy, ). The extension of the shelf life of the mushroom based on its microbial load by 4% citric acid might be attributed to these properties; however, at lower concentration (2%), it was less effective.…”

Section: Discussionmentioning

confidence: 99%

“…Gormley () reported that discolouration of button mushrooms could be prevented by soaking in various concentrations of citric acid (0–1%). Sodium benzoate, a salt of benzoic acid, has been reported as a browning inhibitor due to their structural similarities with phenolic substrates (Surekha & Reddy, ), and this might be the reason why samples treated with it had the lowest value for colour change. L * (lightness) is the most important parameter for measuring mushroom colour; values higher than 93 are considered excellent with 100 being the theoretical maximum, 90–93: very good, 86–89: good, 80–85: fair: 79–69: poor and 69 below: very poor (Gormley, ).…”

Section: Discussionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of chemical preservatives on shelf life of mushroom (Pleurotus ostreatus) cultivated on cassava peels

Olotu

Obadina

Sobukola

et al. 2015

Int J of Food Sci Tech

View full text Add to dashboard Cite

Citation for this version held on GALA:Olotu, Ifeoluwa O., Obadina, Adewale O., Sobukola, Olajide P., Adegunwa, Mojisola, Adebowale, Abdulrasaq A., Kajihausa, Esther, Sanni, Lateef Oladimeji, Asagbra, Yemisi, Ashiru, Bolanle and Keith, Tomlins (2015) SummaryShort shelf life is a major impediment to the processing and distribution of mushroom. The effect of chemical preservatives on some quality attributes of mushroom during storage was investigated. Mushroom were soaked in four preservatives at two concentrations for 10 mins, packaged, stored at 4°C for 30 days and analysed at intervals for their microbial population, colour, firmness and weight loss. Sodium benzoate (0.05%, 0.1%) lost its preservative effect on all the micro-organisms enumerated after 3 days, and samples treated with 0.1% potassium sorbate had the lowest microbial load at the end of the storage period. Change in colour of the potassium sorbate (0.1%)-treated sample was lower than and significantly different from the citric acid (2%, 4%)-treated samples. The values of the firmness of the 4% citric acid preserved mushroom were significantly different (P ≤ 0.05) from other samples throughout the storage period. There was a significant negative correlation (r = À0.807, P < 0.01) between the firmness and weight loss of the preserved mushroom. Potassium sorbate (0.1%) and citric acid (4%) extended the shelf life of mushroom for 24 days.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of chemical preservatives on shelf life of mushroom (Pleurotus ostreatus) cultivated on cassava peels

Olotu

Obadina

Sobukola

et al. 2015

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The aforementioned authors recommended this treatment for whole mushrooms before slicing despite the yellowing of the cap surface observed that can decrease consumer acceptance. Citric acid is of interest since it has been traditionally used as a food preservative and is generally recognized as a safe substance (Surekha & Reddy, 2000). Sapers et al (1994) studied washing with different anti-browning compounds and antimicrobials in both whole and sliced mushrooms.…”

Section: Introductionmentioning

confidence: 99%

Effect of washing with citric acid and antioxidants on the colour and microbiological quality of whole mushrooms (Agaricus bisporus L.)

Simón

González‐Fandos

2009

Int J of Food Sci Tech

View full text Add to dashboard Cite

The effect of washing with citric acid followed by anti-browning treatment involving rinsing with sodium disoascorbate or sodium l-ascorbate on the colour, microbiological quality and bacterial blotch of whole mushrooms when stored at 5°C for up to 13 days at 80% RH was evaluated. Washing with 1% citric acid reduced Pseudomonas counts avoiding bacterial blotch, but caused an important deterioration of colour. When washing with citric acid was followed by an anti-browning treatment, mushrooms colour was improved, at the same time as bacterial blotch was reduced, although the decrease of Pseudomonas counts was smaller than in mushrooms washed only with citric acid. The most effective treatment was washing with 1% citric acid followed by anti-browning treatment with 1.5% sodium l-ascorbate.

show abstract

The effect of rosemary extract and lactic acid on the quality of refrigerated broiler fillets

2018

View full text Add to dashboard Cite

The current study investigated the effect of rosemary extract (0.2% RE) and lactic acid (1% LA) on some freshness, bacterial parameters and formation of biogenic amines during refrigeration of broiler fillets. Ninety broiler fillet samples were divided into three groups (each 30). The control group was dipped in sterile distilled water, while the RE and LA groups were dipped in rosemary extract 0.2% (w/v) and lactic acid 1% (w/v), respectively. Sensory evaluation, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), total psychrotrophic and Enterobacteriaceae counts were performed at zero time and at 3 days interval until the group were rejected from sensory analysis. Organoleptic scores were unacceptable after the 9th, 12th and 15th day of refrigeration in control, RE and LA groups, respectively. TVB-N was the lowest in LA group (3rd day; 4.36 ± 0.12, 6th day; 5.62 ± 0.7 and 9th day; 10.13 ± 0.98) when compared with the RE and control groups. Moreover, TBARS was the highest in the control group (3rd day; 0.22 ± 0.06, 6th day; 0.39 ± 0.07 and 9th day; 0.78 ± 0.09) when compared with the RE and LA groups. LA group showed the lowest number of psychrotrophic bacteria during refrigeration period when compared with the other groups. Enterbacteriaceae was detected at zero, 3rd and 6th day in control, RE and LA groups, respectively. This study concluded that dipping in LA 1% or RE 0.2% reduce the psychrotrophic and Enterobacteriaceae bacteria of broiler fillet and increased the acceptability of refrigerated fillet, decreased the biogenic amines formation and rancidity. Therefore, broiler fillets dipped in RE 0.2% or LA 1% can be used up to 12 or 15 days when refrigerated at 4°C.

show abstract

PRESERVATIVES | Classification and Properties

Cited by 16 publications

References 1 publication

Effect of chemical preservatives on shelf life of mushroom (Pleurotus ostreatus) cultivated on cassava peels

Effect of chemical preservatives on shelf life of mushroom (Pleurotus ostreatus) cultivated on cassava peels

Effect of washing with citric acid and antioxidants on the colour and microbiological quality of whole mushrooms (Agaricus bisporus L.)

The effect of rosemary extract and lactic acid on the quality of refrigerated broiler fillets

Contact Info

Product

Resources

About