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Spoilage Organisms of Canned Acidified Mango Pulp and Their Relevance to Thermal Processing of Acid Foods

Aslan, Azizi and Ranganna, S. (1993) Spoilage Organisms of Canned Acidified Mango Pulp and Their Relevance to Thermal Processing of Acid Foods. Journal of Food Science and Technology (India), 30 (4). pp. 241-245.

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Abstract

<p align="justify">Swelling due to gas formation in commercially canned 'Alphonso' mango pulp (pH 4.3) was caused by Bacillus licheniformis (having thermal resistance i.e., DI00 = 1.25 min at pH 4.2 and D100= 3.12 min at pH 7.0) and Clostridium sporogenes (D100=6.8 min at pH 4.5 and D121.1 =0.51 min at pH 7.0). The metabiosis of the former increased the pH, thereby creating conditions favourable for the growth of the latter. These findings indicate that products having a pH higher than 4.0, but lower than 4.6, should be given thermal process, adequate to destroy B. licheniformis, except when B. coagulans spoilage is likely to occur.</p>

Item Type: Article
Uncontrolled Keywords: Thermal processing, Mango pulp, Acid foods, Bacillus licheniformis, Clostridium sporogenes.
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Feb 2006
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/328

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