ISSN:
1745-4549
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Tomato serum (4.25% total solids), which contained all the water-soluble constituents of the tomato but little of the water insoluble fibrous material, was concentrated to 37.17, 42.53, 47.64 and 53.70% levels of total solids. Half of each concentrate was given a heat treatment designed to destroy vegetative cells and to activate spore germination and outgrowth. Microbial activity in both heated and unheated concentrates was monitored.The unheated serum concentrates spoiled rapidly at the lower concentration levels. Spoilage seemed to be caused by bacteria at the lower concentration levels and by yeasts at the higher solids levels. At 53.70% solids the microbiological stability of the unheated concentrates was questionable following 28 days of incubation.Data on serum concentrates heated 13 min at 80°C indicated microbiological stability at all four concentration levels. Malt agar plate counts indicated the absence of both viable yeasts and molds in the heated serum concentrates.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4549.1977.tb00318.x
