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Название:	Influence of storage temperature on the development of yeasts in fruit jam with potassium sorbate
Авторы:	Yegorova, Zinaida Kabarikha, Svetlana Zelenkova, Elena Nikitenko, Anastasia
Ключевые слова:	fruit jam yeasts potassium sorbate conservatives storage temperature development of yeast сорбат калия развитие дрожжей фруктовые джемы консерванты консервированные продукты температура хранения консервов
Дата публикации:	2020
Библиографическое описание:	Influence of storage temperature on the development of yeasts in fruit jam with potassium sorbate / Zinaida Yegorova [et al.] // Book of Proceedings XI International Scientific Agriculture Symposium „AGROSYM 2020“,Jahorina, October 8 - 9, 2020. - East Sarajevo : Faculty of Agriculture, 2020. – P. 472-479
Описание:	The aim of our work was to study the change in the quantity of yeast in unsterilized fruit jam with potassium sorbate, packaged in soft packs of the “Doy Pack” type, at different storage temperatures to establish shelf life. The objects of research were samples of blueberry jam, canned by hot bottling using potassium sorbate and packaged in soft packs of the “Doy Pack” type. The Saccharomyces cerevisiae and Candida scottii strains were used. Jam samples infected with test microorganisms were placed in a refrigerator (6±1.0°C) and in a thermostat (24±0.5°C). The control samples of jam in the original packaging were also stored at the same temperatures. Sampling of contaminated products was carried out every 3-4 days for 28 days, then every 2 weeks. Control samples of jam were examined monthly. In addition, organoleptic and physicochemical parameters of control and infected samples were determined. As a result of studies, it was found that the industrial sterility of the control samples of jam remained during 6 months of storage at temperatures of 6°C and 24°C. Organoleptic and physicochemical parameters of control samples of product during storage did not change compared to their initial value. The storage of yeast contaminated samples at different temperatures indicated the absence of favorable conditions for the development of microorganisms. At a storage temperature of 24°C, all test microorganisms died after 25 days of storage. Visible changes in the organoleptic characteristics of contaminated samples were not detected. After the 4 months of storage at a temperature of 6°C, contaminated samples contained yeast in the amount of some tens of CFU/cm{3}. The data obtained suggest that canned blueberry jam by hot bottling using potassium sorbate, packaged in a soft pack “Doy Pack” type, is resistant to microbiological spoilage and can be stored for at least 6 months under standard conditions.
URI (Унифицированный идентификатор ресурса):	https://elib.belstu.by/handle/123456789/40441
Располагается в коллекциях:	Статьи в зарубежных изданиях

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