Producción CyT
Capítulo de Libro
Autoría
Dra Carmen Campos
;
GERSCHENSON, LIA NOEMI
;
Maria Fernanda Gliemmo
;
Marcela Castro
;
Vistoria Hracek
Fecha
2011
Editorial y Lugar de Edición
Nova Science Publishers, Inc
Libro
Food storage
(pp. 1-24)
Nova Science Publishers, Inc
Nova Science Publishers, Inc
ISBN
978-161209-916-3
Resumen
Información suministrada por el agente en
SIGEVA
Sorbic acid and its potassium salt, commonly named as sorbates, are GRAS additives which are widely used as antimicrobials in foods. Their inhibitory action is strongly influenced by food composition, conditions of processing and storage and the level of the antimicrobial. Sorbates are stable in the dry form but, in aqueous solution they can suffer a degradation process via oxidative reactions, radiolysis and by microbial action during food storage. The rate of destruction depends on system com...
Sorbic acid and its potassium salt, commonly named as sorbates, are GRAS additives which are widely used as antimicrobials in foods. Their inhibitory action is strongly influenced by food composition, conditions of processing and storage and the level of the antimicrobial. Sorbates are stable in the dry form but, in aqueous solution they can suffer a degradation process via oxidative reactions, radiolysis and by microbial action during food storage. The rate of destruction depends on system composition, presence of other additives and conditions of processing and storage. It is well known that a minimum concentration of the antimicrobial is necessary to inhibit microbial growth. As a consequence, microbiological stability can be affected if preservative degradation takes place during storage. It must be highlighted that, oxidative destruction is the most relevant pathway of destruction. Moreover, this process is accompanied with an increase in the concentration of carbonyls which take part in the development of nonenzymatic browning leading to undesirable changes in sensory characteristics of the food. Degradation...
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Palabras Clave
sensorial stabilitymicrobial stabilitysorbates degradation