TITLE

CHEMICAL and MICROBIAL DIFFERENCES in DRIED APRICOTS CONTAINING SULFUR DIOXIDE at DIFFERENT LEVELS

AUTHOR(S)
Türkyılmaz, Meltem; Tağı, Şeref; Özkan, Mehmet; Öztürk, Kadir; Öztürk, Bülent
PUB. DATE
October 2013
SOURCE
GIDA / The Journal of FOOD;2013, Vol. 38 Issue 5, p275
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
This study was conducted to evaluate the effects of different sulfur dioxide (SO2) concentrations (0, 188, 452, 791, 1034, 1236, 2899 and 3864 mg SO2/kg) on the physical, chemical and microbiological qualities of dried apricots (DAs). Non-sulfited DAs were evaluated as a control group. Strong correlations were determined between SO2 concentration with pH (r = - 0.913), titratable acidity values (r = 0.983), browning values (r = - 0.981) and β-carotene contents (r = 0.822) of DAs CP<0.05). The number of total psycrophilic aerobic baaeria (TPAB), lactic acid bacteria, yeast and mold, xerophilic mould, Staphylococcus spp., and total Enterobacteriaceae were below the detection limit (<0.6 log cfu/g) in samples containing SO2 even at the lowest level (188 mg SO2/kg). Although 188 mg SO2 per kg of DAs is sufficient SO2 concentration with respect to browning color and microbial load right after drying, DAs should contain minimum 791 mg SO/kg to protect the initial β-carotene content.
ACCESSION #
91982623

 

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