Use of potassium sorbate and natamycin to inhibit the growth and aflatoxin production of Aspergillus parasiticus 299 in improved Binagol

Binagol (pH 6.3) was reformulated using lemon juice to lower the pH to 5.5, 5.0, and 4.5. Sensory evaluation was done to determine the acceptability of the binagol with lower pH, using the original binagol at pH 6.3 as the control. Sensory evaluation showed binagol can be acidified to pH 5.5 without...

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Bibliographic Details
Published in:Annals of tropical research 1990, Vol.12 (1-4)
Main Authors: Palomar, L.S, Bullerman, L.B. (Visayas State Coll. of Agriculture, Baybay, Leyte (Philippines). Dept. of Agricultural Chemistry and Food Science)
Format: Article
Language:English
Subjects:
AFLATOXINAS
AFLATOXINE
ALIMENTOS
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
APTITUD PARA LA CONSERVACION
APTITUDE A LA CONSERVATION
ASPERGILLUS PARASITICUS
PRODUIT ALIMENTAIRE
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Summary:Binagol (pH 6.3) was reformulated using lemon juice to lower the pH to 5.5, 5.0, and 4.5. Sensory evaluation was done to determine the acceptability of the binagol with lower pH, using the original binagol at pH 6.3 as the control. Sensory evaluation showed binagol can be acidified to pH 5.5 without noticeable differences from the original. Potassium sorbate and/or natamycin were used to inhibit growth and aflatoxin production by Aspergillus parasiticus in the original and modified binagol. Shelf life was improved by using the inhibitors at the lower pH. At pH 5.5, a combination of potassium sorbate and natamycin extended the shelf life of binagol to 21 days. A synergistic effect of increased aflatoxin inhibition was observed when potassium sorbate and natamycin were combined at half of the effective levels needed for each one alone
ISSN:0116-0710