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Action of certain organic acids on spoilage organisms in mango pickle.

Anand, J. C. and Johar, D. S. (1958) Action of certain organic acids on spoilage organisms in mango pickle. Journal of Scientific and Industrial Research, 17C. pp. 203-205.

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Abstract

The relative effects of acetic, citric and lactic acids on the control of spoilage in mango pickle, due to moulds and yeasts, have been investigated. Acetic acid not only prevents spoilage at low concentrations, but is also more effective than lactic or citric acid. The inhibitory action of these organic acids is not entirely due to the pH they impart to the medium but is also due to the nature of the acid molecules and their anion part. Addition of salt enhances the inhibitory action of acids.

Item Type: Article
Uncontrolled Keywords: mango pickle, organic acids, micro-organisms
Subjects: 600 Technology > 08 Food technology > 10 Food Microorganisms
600 Technology > 08 Food technology > 30 Spices/Condiments > 02 Pickle
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Dec 2012 07:14
Last Modified: 17 Dec 2012 07:14
URI: http://ir.cftri.com/id/eprint/2736

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