Abstract
Inhibition of spoilage mold of common contaminant of bakery goods in modal agar system by potassium sorbate and calcium propionate in wide range of concentration (0 - 2000 ppm) at different pH (5.5 - 7) was investigated. All Samples were examined daily for mold growth. Results showed that both potassium sorbate and calcium propionate can be used effectively to inhibit mold growth and the effectiveness of these preservatives is enhanced by increasing the concentration and decreasing the pH. The effect of modified atmosphere packaging (MAP) comprised of 60% or 80% CO2 (balance N2) and oxygen absorbents on the growth of mold was also studied on the agar system. The results indicated that mold growth was prevented up to 42 days in packs flushed with 60% or 80% CO2 (balance N2). It was also evident that all samples did not show mold growth for >40 days when packaged in the presence of oxygen scavenger sachet.
Highlights
Hurdle technology is widely used in the design of new food products and the most suitable tool to develop new and safe products [1]
All Samples were examined daily for mold growth. Results showed that both potassium sorbate and calcium propionate can be used effectively to inhibit mold growth and the effectiveness of these preservatives is enhanced by increasing the concentration and decreasing the pH
The results indicated that mold growth was prevented up to 42 days in packs flushed with 60% or 80% CO2
Summary
Hurdle technology is widely used in the design of new food products and the most suitable tool to develop new and safe products [1]. The main factors, such as antimicrobial agents, pH, water activity (aw), and modified atmosphere packaging (MAP), influence the growth of the common spoilage molds of bakery goods [2]. Its potassium salt have been used successfully to inhibit the growth of yeast, molds, and many bacteria in food [4]. Most microorganisms contaminating food grow at a high aw, while a few, such as osmophilic yeasts, require a low aw for growth. If aw decreases, only a few microorganisms are capable of growing in, and spoiling a specific food
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