EFEKAT OSMOTSKE DEHIDRATACIJE I SKROBNOG PREMAZA NA MIKROBIOLOŠKU STABILNOST JABUKA
Sažetak
U ovom radu ispitan je uticaj procesa osmotke dehidratacije u melasi šećerne repe i skrobnog premaza na mikrobiološku stabilnost jabuka. Polovina osmotski tretiranih/netretiranih uzoraka dodatno je zaštićena skrobnim premazom. Svi uzorci su upakovani u polipropilenske kesice u atmosferskim uslovima i skladišteni tokom 10 dana na sobnoj temperaturi. Uzorcima je određena aw vrednost, kao i mikrobiološki profil. Rezultati su pokazali da E. coli, Salmonella spp. i Listeria monocytogenes nisu detektovane ni u jednoj grupi ispitanih uzoraka. Enterobacteria nisu kvantifikovane u uzorcima OD i OD+P tokom celog perioda skladištenja, dok su prisutne u uzorcima K i P u prva četiri dana sa opadajućim trendom, a kasnije se takođe (u poslednja dva uzorkovanja) nisu mogle detektovati (<10 cfu/g). Ukupan broj bakterija je ujednačen u okviru svake grupe uzoraka, a vrednosti su značajno veće kod K i P grupe uzoraka, u odnosu na OD i OD+P uzorke. Kvasci i plesni su prisutni u uzorcima K i P tokom celog perioda skladištenja sa maksimalnom vrednošću od 170.000 Cfu/g za kontrolni uzorak u desetom danu skladištenja. Kod OD i OD+P uzorka kvasci i plesni su detektovani tek nakon četvrtog dana skladištenja i dostigli su veću vrednost kod OD+P uzorka (120.000 cfu/g) nego kod OD uzorka jabuka (26.000 cfu/g). Uočena pojava kvasaca i plesni je posledica pogodne аw vrednosti za njihov razvoj. Kod uzorka OD+P konstatovani veći broj kvasaca i plesni je posledica prisutva skrobnog premaza, koji je polisaharidne prirode, i kao takav predstavlja pogodan supstrat za razvoj kvasaca i plesni inicijalno prisutnih u malom broju. Rezultati su pokazali da je OD pogodna metoda za očuvanje mikrobiološke stabilnosti, dok skrobni premaz nije opravdao svoju namenu.
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