Development of shelf stable seawed by hurdle processing
- Autores: Stella Maris Alzamora, S. N. Guerrero, C. A. Campos
- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 8, Nº 2, 2002, págs. 95-99
- Idioma: inglés
- Títulos paralelos:
- Desarrollo de algas estables mediante un procedimiento de obstáculos
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Resumen
A preservation process based on hurdle processing to obtain shelf-stable seaweed stored at room temperature for one month was developed. The influence of the stress factors reduction of water activity (a w ) and pH, and mild heat treatment on color seaweed was also evaluated to optimize the combined technology. The microbiological stability of the preserved seaweed that showed minimal color changes was challenged with the inoculation of Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Saccharomyces cerevisiae, Penicillium roqueforti, Aspergillus niger, Paecylomyces variotti, Eurotium amstelodami and Botrytis nivea. Preserved seaweeds were also monitored for indigenous flora. Shelf stable seaweeds could be obtained with the application of several combined hurdles: a w 0.94, pH 4.0, 0.60 g/kg potassium sorbate, and a thermal treatment for 1 min at 100 °C. The proposed preservation process also assured minimal deterioration of color characteristics. (A)
