Artículo
Schebor, C.; Chirife, J. "A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay" (2000) Journal of Food Protection. 63(7):965-969
Estamos trabajando para incorporar este artículo al repositorio
Consulte la política de Acceso Abierto del editor
Abstract:
The water activity (a(w)) and pH values of commercially available filled fresh pasta and gnocchi packed under modified atmosphere and manufactured in Argentina and Uruguay were examined. The retail survey included 58 samples (several brands) of filled pasta and 11 samples of gnocchi. Fillings consisted of different combinations of cheese (various types), beef, ricotta, ham, chicken, and spinach. The survey revealed that the a(w) values of the 58 samples of filled pasta ranged from 0.916 to 0.973, and their pH values ranged from 5.2 to 7.0. The a(w) of gnocchi was consistently higher and ranged from 0.936 to 0.983, with pH values from 4.8 to 6.4. Some samples of filled pasta and most gnocchi samples were found to have a(w) and pH values that would support growth of spores of Clostridium botulinum, if present, under conditions of temperature abuse (i.e., 30 °C).
Registro:
| Documento: | Artículo |
| Título: | A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay |
| Autor: | Schebor, C.; Chirife, J. |
| Filiación: | Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina |
| Palabras clave: | Argentina; bacterial growth; bacterial spore; Clostridium botulinum; food packaging; pasta; pH; temperature; Uruguay; water activity; Bacteria (microorganisms); Clostridium botulinum; Gallus gallus; Spinacia oleracea |
| Año: | 2000 |
| Volumen: | 63 |
| Número: | 7 |
| Página de inicio: | 965 |
| Página de fin: | 969 |
| DOI: | http://dx.doi.org/10.4315/0362-028X-63.7.965 |
| Título revista: | Journal of Food Protection |
| Título revista abreviado: | J. Food Protection |
| ISSN: | 0362028X |
| CODEN: | JFPRD |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0362028X_v63_n7_p965_Schebor |
Referencias:
- Alzamora, S.M., (1997) Alimentos Conservados Por Factores Combinados, , en "Temas en Tecnología de Alimentos." Instituto Politécnico Nacional, México
- Baird-Parker, A.C., Freame, B., Combined effect of water activity, pH, and temperature on the growth of clostridium botulinum from spores and vegetative cell inocula (1967) J. Appl. Bacteriol., 30, pp. 420-429
- Bell, L.N., Labuza, T.P., Compositional influence on the pH of reduced-moisture solutions (1992) J. Food Sci., 57, pp. 732-734
- Briozzo, J., Lagarde, E.A., Parada, J.L., Clostridium botulinum type A growth and toxin production in model systems and cheese spread (1983) Appl. Environ. Microbiol., 45, pp. 1150-1152
- Briozzo, J., Lagarde, E.A., Parada, J.L., Technical note: Effect of potassium sorbate on Clostridium botulinum growth and toxin production in model systems of processed cheese (1983) J. Food Technol., 20, pp. 383-385
- Chirife, J., Resnik, S.L., Unsaturated solutions of sodium chloride as reference sources of water activity at several temperatures (1984) J. Food Prot., 49, pp. 1486-1489
- Del Torre, M., Stecchini, M.L., Peck, M.W., Investigation of the ability of proteolitic clostridium botulinum to multiply and produce toxin in fresh Italian pasta (1998) J. Food Prot., 61, pp. 988-993
- Glass, K.A., Doyle, M.P., Relationship between water activity of pasta and toxin production by proteolytic Clostridium botulinum (1991) J. Food Prot., 54, pp. 162-165
- Ohye, D.F., Christian, J.H.B., Combined effects of temperature, pH and water activity on growth and toxin production by Clostridium botulinum types A, B and E (1996) Botulism, pp. 217-223. , M. Ingram and T. A. Roberts (ed.), Botulism. Chapman & Hall. Ltd., London
Citas:
---------- APA ----------
Schebor, C. & Chirife, J. (2000) . A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay. Journal of Food Protection, 63(7), 965-969.http://dx.doi.org/10.4315/0362-028X-63.7.965
---------- CHICAGO ----------
Schebor, C., Chirife, J. "A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay" . Journal of Food Protection 63, no. 7 (2000) : 965-969.http://dx.doi.org/10.4315/0362-028X-63.7.965
---------- MLA ----------
Schebor, C., Chirife, J. "A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay" . Journal of Food Protection, vol. 63, no. 7, 2000, pp. 965-969.http://dx.doi.org/10.4315/0362-028X-63.7.965
---------- VANCOUVER ----------
Schebor, C., Chirife, J. A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay. J. Food Protection. 2000;63(7):965-969.http://dx.doi.org/10.4315/0362-028X-63.7.965
