The stabilisation of preserves through the lowering of water activity (aw) and the reduction of pH value are studied as alternatives to the traditional pasteurising/sterilising treatments. aw of samples of pesto has been reduced using two binary systems of humectants: KCl-fructose and KCl-saccharose. The microbiological stability of samples was assessed through the inoculation of Clostridium perfringens spores. Moreover, pH values, a w and colour parameters were measured. The results have pointed out that aw reduction and controlled temperature of storage inhibited the development of C. perfringens. In particular, run 1 (aw 0.92 and temperature 25 °C) allowed a significant increase of the stability time of the samples. The reduction of aw may be a valid alternative to the traditional treatments of stabilisation in maintaining the organoleptic characteristics of the fresh product. © 2007 Institute of Food Science and Technology Trust Fund.

Use of humectants for the stabilization of pesto sauce

Severini C.;Corbo M. R.;Derossi A.;Bevilacqua A.;
2008-01-01

Abstract

The stabilisation of preserves through the lowering of water activity (aw) and the reduction of pH value are studied as alternatives to the traditional pasteurising/sterilising treatments. aw of samples of pesto has been reduced using two binary systems of humectants: KCl-fructose and KCl-saccharose. The microbiological stability of samples was assessed through the inoculation of Clostridium perfringens spores. Moreover, pH values, a w and colour parameters were measured. The results have pointed out that aw reduction and controlled temperature of storage inhibited the development of C. perfringens. In particular, run 1 (aw 0.92 and temperature 25 °C) allowed a significant increase of the stability time of the samples. The reduction of aw may be a valid alternative to the traditional treatments of stabilisation in maintaining the organoleptic characteristics of the fresh product. © 2007 Institute of Food Science and Technology Trust Fund.
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11369/440750
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 19
  • ???jsp.display-item.citation.isi??? 17
social impact