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Calorimetric study of changes induced by preservatives in liquid egg products

100%

Nemeth C., Horvath K., Drobecz A., Friedrich L., Pasztor-Huszar K., Balla C.

Polish Journal of Food and Nutrition Sciences

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2010

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tom 60

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nr 4

In our tests we aimed to study the effects of additives normally used in liquid egg products on the calorimetric properties of liquid egg samples. Raw liquid egg white (pH=8.9±0.1), liquid egg yolk (pH=6.5±0.2) and whole liquid egg (pH=7.1±0.2) broken up in industrial conditions were used in our measurements. Sodium benzoate and potassium sorbate were added to the samples to achieve solutions of 0.1, 0.3 and 0.5 g/L concentrations. We used citric acid to prepare liquid egg products with various pH value (5.5, 5.0 and 4.5). The calorimetric tests were performed with MicroDSC III device. Liquid egg samples were heated up from 20°C to 95°C generally with a heating rate of 1.5°C/min. Sample weights were 500 mg±0.1 mg and water was used as reference solution. Evaluation was performed by Seftsoft2000 software, a component of the device. Our measurements have shown significant changes in calorimetric parameters of liquid egg samples by decreasing the pH value to 5.0. In addition to the reduced enthalpy due to acidification of samples, a decrease in denaturation temperature was also observed in the egg white. While the native egg white started to precipitate at 60°C, at pH 5.0 the denaturation was already started at 54.5°C. When sodium benzoate and potassium sorbate were added to liquid egg products a significant change of the tested calorimetric values was only found in the liquid egg samples containing the preservative at the concentration of 0.5 g/L.

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Inhibition of growth of Helicobacter pylori by omeprazole and clarithromycin enhanced by potassium sorbate

100%

Popowski J., Grodowska A., Kafel S.

Journal of Physiology and Pharmacology. Supplement

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1997

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tom 48

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nr 1

3

Evaluation of grapefruit coating with chemical preservatives as control measure against postharvest decay

80%

Abdel-Kader M., El-Mougy N., Lashin S.

Phytopathologia

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2011

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tom 59

4

Wplyw dodatku sorbinianu potasu na jakosc kiszonych owocow cukini

70%

Kmiecik W., Lisiewska Z.

Roczniki Państwowego Zakładu Higieny

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1994

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tom 45

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nr 4

301-309

Dodatek sorbinianu potasu w ilości 18 i 36 mg/100 g produktu miał korzystny wpływ na sklad chemiczny i organoleptyczną jakość kiszonych owoców cukini.

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Wplyw benzoesanu i sorbinianu sodu na mikrogrzyby stanowiace zanieczyszczenie mrozonych truskawek

70%

Florianowicz T., Korzuchowska A.

Bromatologia i Chemia Toksykologiczna

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1992

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tom 25

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nr 2

197-201

An extent of chilled strawberries contamination with aerobic mesophiles, Escherichia coli bacteria, and microfungi, was investigated. Five microfungi strains were isolated and identified as: Aspergillus niger, Penicillium glaucum, Rhizopus nigricans, Mucor mucedo, and Monilla sitophila. Under described conditions, none of isolated strains was found to produce aflatoxins or patulin. Furthermore, effects of sodium benzoate and sodium sorbate on isolated microfungi, were studied. Sodium sorbate in a concentration exceeding 0.08% was found to inhibit Penicillium glaucum, Mucor mucedo, and Monilia sitophita growth, but not to exert an inhibitory effect on Aspergillus niger and Rhizopus nigricans growth. Sodium benzoate was shown to inhibit all microfungi strains under test.

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Ocena trwalosci wedzonek powierzchniowo traktowanych substancjami bakteriostatycznymi, przechowywanych w temperaturze bliskiej krioskopowej

61%

Szmanko T., Malicki A., Nowara M., Bruzewicz S., Dworecka E.

Acta Scientiarum Polonorum. Medicina Veterinaria

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2006

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tom 05

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