Producción CyT
Effect of System Composition on Potassium Sorbate Degradation and its Effect on Microbiological and Sensory Stability
Capítulo de Libro
Autoría:
Dra Carmen Campos ; GERSCHENSON, LIA NOEMI ; Maria Fernanda Gliemmo ; Marcela Castro ; Vistoria HracekFecha:
2011Editorial y Lugar de Edición:
Nova Science Publishers, IncLibro:
Food storage (pp. 1-24)Nova Science Publishers, Inc
ISBN:
978-161209-916-3Resumen *
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... Información suministrada por el agente en SIGEVAPalabras Clave
sensorial stabilitymicrobial stabilitysorbates degradation