Citric Acid and Antimicrobials Affect Microbiological Stability and Quality of Tomato Juice
JAMAL N. BIZRI, IBRAHIM A. WAHEM
Journal of Food Science
Abstract
ABSTRACT Acidification, addition of dimethyl dicarbonate and a mixture of potassium sorbate and sodium benzoate and storage temperature were related to microbiological stability and quality of tomato juice. Whether iuices were acidified CDH 4.0 to 3.7) or nonacidified. dimethyl dicarbonate and sorbate/benzoate were highly effective in diminishcng mold and yeast count at 5°C and 20°C. Dimethyl dicarbonate in juices acidified to pH 3.7 and stored at 5°C was most effective in controlling plate counts, followed by sorbate/benzoate in juices acidified to pH 3.7 and stored at 5°C and 20°C. Tomato juice treated with dimethyl dicarbonate had lower amounts of ascorbic acid, total amino acids, fructose, glucose, lycopene and β‐carotene.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
sorbate/benzoate affects mold and yeast count
“dimethyl dicarbonate and sorbate/benzoate were highly effective in diminishing mold and yeast count at 5°C and 20°C.”
sorbate/benzoate reduces plate counts
“followed by sorbate/benzoate in juices acidified to pH 3.7 and stored at 5°C and 20°C.”
dimethyl dicarbonate affects mold and yeast count
“dimethyl dicarbonate and sorbate/benzoate were highly effective in diminishing mold and yeast count at 5°C and 20°C.”