Study of Weak Acid Preservatives and Modified Atmosphere Packaging (MAP) on Mold Growth in Modal Agar System

DOI: 10.4236/fns.2012.36108   PDF   HTML     5,726 Downloads   8,802 Views   Citations

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.

Share and Cite:

S. Hasan and R. Abdolgader, "Study of Weak Acid Preservatives and Modified Atmosphere Packaging (MAP) on Mold Growth in Modal Agar System," Food and Nutrition Sciences, Vol. 3 No. 6, 2012, pp. 802-809. doi: 10.4236/fns.2012.36108.

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1] L. Leistner, “Food Preservation by Combined Methods,” Food Research International, Vol. 25, No. 2, 1992, pp. 151-158.
[2] S. Marin, M. E. Guynot, P. Neira, M. Bernado, V. Sanchis and A. J. Ramos, “Risk Assessment of the Use of Sub-Optimal Levels of Weak-Acid Preservatives in the Control of Mould Growth on Bakery Products,” International Journal of Food Microbiology, Vol, 79, No. 3, 2002, pp. 203-211. doi:10.1016/S0168-1605(02)00088-0
[3] E. González-Fandos and J. L. Dominguez, “Effect of Potassium Sorbate Washing on the Growth of Listeria Monogcytogenes on Fresh Poultry,” Food Control, Vol 18, No. 7, 2007, pp. 842-846. doi:10.1016/j.foodcont.2006.04.008
[4] M. E. Guynot, A. J. Ramos and S. S. Marin, “Study of Benzoate, Propionate and Sorbate as Mould Spoilage Inhibitors on Intermediate Moisture Bakery Products of Low pH (4.5 5.5),” International Journal of Food Microbiology, Vol. 101, No. 2, 2005, pp.161-168. doi:10.1016/j.ijfoodmicro.2004.11.003
[5] E. Maltini, D. Torreggiani, E. Venir and G. Bertolo “Water Activity and the Preservation of Plant Food,” Food Chemistry, Vol. 82, No. 1, 2003, pp. 79-86. doi:10.1016/S0308-8146(02)00581-2
[6] W. J. Scott, “Water Relations of Food Spoilage Microorganisms,” Advances in Food Research, Vol. 7, 1957, pp. 83-127. doi:10.1016/S0065-2628(08)60247-5
[7] D. S. Clark and C. P. Lentz, “The Effect of CO2 on the Growth of Slime Producing Bacteria on Fresh Beef,” Canadian Institute Food Science Technology Journal, Vol. 2, 1969, pp. 72-75.
[8] K. W. McMillin, “Where Is MAP Going: A Review and Future Potential of Modified Atmosphere Packaging for Meat,” Meat Science, Vol. 80, No. 1, 2008, pp. 43-65. doi:10.1016/j.meatsci.2008.05.028
[9] C. E. Holaday, J. L. Pearson and W. O. Slay, “A New Packaging Method for Peanuts and Pecans,” Journal of Food Science, Vol. 44, No. 5, 1979, pp. 1530-1533. doi:10.1111/j.1365-2621.1979.tb06480.x
[10] H. Banks, R. Nickelson and G. Finne, “Shelf-Life Studies on Carbon Dioxide Finfish from the Gulf of México,” Journal of Food Science, Vol. 45, No. 2, 1980, pp. 157162. doi:10.1111/j.1365-2621.1980.tb02566.x
[11] R. L. Ory, A. J. Delacca, A. J. Stangleo and H. P. Dupuy, “Storage Quality of Brown Rice as Affected by Packaging with or without CO2,” Journal of Food Protection, Vol. 43, 1980, pp. 929-932.
[12] S. Zardetoo, “Effect of Modified Atmosphere Packaging on the Growth of Pencillium aurantiogriseum Isolated from Fresh Filled Pasta,” Food Microbiology, Vol. 22, No. 4, 2005, pp. 367-371. doi:10.1016/j.fm.2004.09.008
[13] I. S. Kotsianis, V. Giannou and C. Tzia, “Production and Packaging of Bakery Products Using MAP Technology,” Trends in Foods and Technology, Vol. 13, No. 9-10, 2002, pp. 319-324. doi:10.1016/S0924-2244(02)00162-0
[14] V. Rodriguez and R. Jordano, “Influence of Modified Atmosphere Packaging on the Shelf Life of Prebaked Pizz Dough with and without Preservative Added,” Molecular Nutrition and Food Research, Vol. 47, No. 2, 2003, pp. 122-125. doi:10.1002/food.200390022
[15] B. Ooraikul, “Modified Atmosphere Packaging of Bakery Products,” In: B. Ooraikul and E. Stiles, Eds., Modified Atmosphere Packaging of Food, Ellis Horwood, New York, 1991, pp. 49-117.
[16] E. Hoechst, “Sorbic Acid as a Food Preservatives,” Flavours, Vol. 5, 1976, pp. 122-126.
[17] J. N. Sofos and F. F. Busta, “Antimicrobial Activity of Sorbate,” Journal of Food Protection, Vol. 44, 1981, pp. 614-621.
[18] M. D. Earle and G. Putt, “Sorbates in Food—A Review,” Food Technology in New Zealand, Vol. 9, 1983, pp. 29-35.
[19] M. B. Liewen and E. H. Marth, “Growth and Inhibition of Microorganism in the Presence of Sorbic Acid,” Journal of Food Protection, Vol. 48, 1985, pp. 364-375.
[20] F. J. Bandelin, “The Effect of pH on the Efficacy of Various Mold Inhibiting Compounds,” Journal of the American Pharmaceutical Assocation, Vol. 47, 1958, pp. 691694.
[21] J. N. Sofos, “Sorbate Food Preservatives,” CRC Press, Inc., Florida, 1989, pp. 33-192.
[22] L. Ray and L. B. Bullerman, “Preventing Growth of Potentially Toxic Molds Using Antifungal Agents,” Journal of Food Protection, Vol. 45, 1982, pp. 953-963.
[23] D. A. L. Seiler, “The Use of Antimould Agents in Bread. British Baking Industries Research Association,” Report No. 64, 1962, pp. 6-10.
[24] K. M. Acott and T. P. Labuza, “Inhibition of Aspergillus Niger in an Intermediate Moisture Food System,” Journal of Food Science, Vol. 40, No. 1, 1975, pp. 137-139. doi:10.1111/j.1365-2621.1975.tb03755.x
[25] J. P. Smith, B. Ooraikul, W. J. Koersen, E. D. Jackson and R. A. Lawrence, “Novel Approach to Oxygen Control in Modified Atmosphere Packaging of Bakery Products,” Food Microbiology, Vol. 3, No. 4, 1986, pp. 315-320. doi:10.1016/0740-0020(86)90015-8
[26] J. P. Smith, “Modified Atmosphere Packaging for Bakery Products,” American Institute of Baking, Vol. 16, 1994, pp. 1-9.
[27] D. A. L. Seiler, “Modified Atmosphere Packaging of Bakery Products,” In: A. L. Brody, Ed., Controlled/ Modified Atmosphere/Vacuum Packaging of Foods, Food and Nutrition Press, Trumball, 1989, pp. 119-133.
[28] W. O. Ellis, J. P. Smith, B. K. Simpson, S. Khanizadeh and J. H. Oldhem, “Control of Growth and Aflatoxin Production of Aspergillus flvus under Modified Atmosphere Packaging (MAP) Conditions,” Food Microbilogy, Vol. 10, No. 1, 1993, pp. 9-21. doi:10.1006/fmic.1993.1002
[29] M. E. Guynot, S. Marin, V. Sanchis and A. J. Ramos, “Modified Atmosphere Packaging for Prevention of Mould Spoilage of Bakery Products with Different pH and Water Activity Levels,” Journal of Food Protection, Vol. 66, No. 10, 2003, pp. 1864-1872.
[30] H. Dallyn and J. R. Everton, “The Xerophilic Mould, Xeromyces bisporus, as a Spoilage Organism,” Journal of Food Technology, Vol. 4, No. 4, 2007, pp. 339-403. doi:10.1111/j.1365-2621.1969.tb01535.x
[31] Y. Abe and Y. Kondoh, “Oxygen Absorbers,” In: A. L. Brody, Ed., Controlled/Modified Atmosphere/Vacuum Packaging of Foods, Food and Nutrition Press, Trumball, 1989, pp. 149-158.
[32] E. M. Powers and D. Berkowiz, “Efficacy of an Oxygen Scavenge to Modify the Atmosphere and Prevent Mould Growth on Meal, Ready-to-Eat Pouched Breads,” Journal of Food Protection, Vol. 53, 1990, pp. 767-771.

  
comments powered by Disqus

Copyright © 2020 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.