Abstract
A study was conducted to determine the thermal sensitivity of Neosartorya fischeri ascospores in regular (standard) and reduced-sugar formulas of Concord grape jelly. Ascospores were inactivated more rapidly by heating in the reduced-sugar formula than in the regular formula. Protection against inactivation in the regular formula may be due to its having a higher pH (3.27) than the pH (3.14) of the reduced-sugar formula. The lower aw (0.78) of the regular jelly formula compared to that of the reduced-sugar formula (aw, 0.82) would also protect against thermal inactivation. These results demonstrate the need to consider the efficacy of thermal processing schemes in achieving desired levels of sterility when changes are made in product formulas.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
