Almond paste: physicochemical and microbiological characterization and preservation with sorbic acid and cinnamon

Samples of determined almond pastes were analyzed for their physicochemical and microbiological characteristics. The physicochemical determinations included the aw, pH, humidity, lipid content, acid degree value of the extracted lipids, and alcohol content. The microbiological determinations grouped...

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Bibliographic Details
Published in:Journal of food protection 1995-05, Vol.58 (5), p.547-550
Main Authors: Faid, M. (Institut Agronomique et Veterinaire Hassan II, Rabat-Instituts, Morocco.), Bakhy, K, Anchad, M, Tantaoui-Elaraki, A
Format: Article
Language:English
Subjects:
ACIDE SORBIQUE
ACIDO SORBICO
ALIMENTOS
ALMENDRA
AMANDE
Biological and medical sciences
CANELA
CANNELLE
Confectionery products and chocolate industries, honey
Food industries
Fundamental and applied biological sciences. Psychology
PRESERVACION
PRESERVATION
PRODUIT ALIMENTAIRE
PROPIEDADES FISICO-QUIMICAS
PROPRIETE PHYSICOCHIMIQUE
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Summary:Samples of determined almond pastes were analyzed for their physicochemical and microbiological characteristics. The physicochemical determinations included the aw, pH, humidity, lipid content, acid degree value of the extracted lipids, and alcohol content. The microbiological determinations grouped the standard plate counts (SPC), total and fecal coliforms, enterococci, staphylococci, Salmonella, and yeasts. Some samples were then stored at room temperature (around 22 degrees C) for periods up to 3 months and the alcohol content of the deteriorated samples was determined. Results showed that the deterioration was due to yeasts. Some yeast isolates were characterized and used in the assays of inhibition by sorbic acid and cinnamon. The minimal inhibitory concentration (MIC) of sorbic acid was reduced in the presence of cinnamon
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-58.5.547