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不同防腐剂对Rasmalai的物理化学特性和保质性的影响:一项比较研究
Tahir Mahmood Qureshi1, Ghulam Mueen-Ud-Din2, Muhammad Nadeem2
1Department of Food Sciences Cholistan University of Veterinary and Animal Sciences Bahawalpur Pakistan.
Food science & nutrition
|May 10, 2024
概括
像酸和 propionate 这样的防腐剂可以扩展Rasmalailai.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 食品保存 食品的保存方法
背景情况:
- 拉斯马莱是一种流行的印度-巴基斯坦甜品,它的保质期约为3天.
- 提高拉斯马莱的货架稳定性对于更广泛的分布和减少腐败至关重要.
研究的目的:
- 为了评估酸盐和 propionate 对Rasmalai货架稳定性的影响.
- 为了评估Rasmalai的近距离组成和感官属性,添加了防腐剂.
主要方法:
- 拉斯马莱样品被处理了不同度的酸盐和 propionate.
- 通过监测微生物计数 (总板计数,酵母和菌) 来确定保质期.
- 在准备好的拉斯马莱样本上进行了感官评估和近距离分析.
主要成果:
- 酸和 propionate 都显著改善了拉斯马莱的保质期.
- 用酸盐和 propionate每种500ppm的联合治疗 (R5) 可延长保质期至12天.
- R5治疗显示了最低的微生物数量,并保持了良好的感官特征.
结论:
- 酸盐和 propionate 有效地延长了 Rasmalai 的保质期.
- 两种防腐剂在500ppm的组合 (R5) 是最有效的提高货架稳定性,而不会对感觉品质产生负面影响.
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