Meldrum Alexander D, Ünlü Gülhan, Joyner Helen
Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, USA.
Department of Chemical and Biological Engineering, University of Idaho, Moscow, USA.
J Food Sci Technol. 2022 Oct;59(10):4075-4084. doi: 10.1007/s13197-022-05459-4. Epub 2022 May 10.
() causes spoilage in salad dressings due to its tolerance to osmotic pressure. The objective of this study was to determine the effect of organic acids and storage temperatures (4, 10, and 25 °C) on growth and salad dressing mechanical properties. Acetic, lactic, and gluconic acids were used alone and in combination to acidify salad dressing. -challenged formulations containing acetic acid alone tended to have lower counts of when compared to -challenged formulations containing other acid combinations. Overall, storage temperature had the most impact on growth over a 45-day storage. Acidulant type and combination impacted salad dressing mechanical properties. During the 45-day storage period, all formulations showed increased viscosity, a Herschel-Bulkley viscosity profile, and elastic-dominant viscoelastic behavior. The degree of change in rheological behaviors over time was dependent on the type of acid used in the formulation.
The online version contains supplementary material available at 10.1007/s13197-022-05459-4.
（）因其对渗透压的耐受性而导致沙拉酱变质。本研究的目的是确定有机酸和储存温度（4、10和25°C）对（）生长和沙拉酱机械性能的影响。单独使用和组合使用乙酸、乳酸和葡萄糖酸来酸化沙拉酱。与含有其他酸组合的（）挑战配方相比，仅含有乙酸的（）挑战配方往往具有较低的（）计数。总体而言，在45天的储存期内，储存温度对（）生长的影响最大。酸化剂类型和组合影响沙拉酱的机械性能。在45天的储存期内，所有配方的粘度均增加，呈现赫谢尔-布克利粘度曲线，且粘弹性行为以弹性为主导。流变行为随时间的变化程度取决于配方中使用的酸的类型。
在线版本包含可在10.1007/s13197-022-05459-4获取的补充材料。
