| dc.contributor.author |
Mataragas, M |
en |
| dc.contributor.author |
Dimitriou, V |
en |
| dc.contributor.author |
Skandamis, PN |
en |
| dc.contributor.author |
Drosinos, EH |
en |
| dc.date.accessioned |
2014-06-06T06:51:26Z |
|
| dc.date.available |
2014-06-06T06:51:26Z |
|
| dc.date.issued |
2011 |
en |
| dc.identifier.issn |
07400020 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.fm.2010.11.009 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5510 |
|
| dc.subject |
Modelling |
en |
| dc.subject |
Predictive microbiology |
en |
| dc.subject |
Shelf-life |
en |
| dc.subject |
Spoilage |
en |
| dc.subject |
Yoghurt with fruits |
en |
| dc.subject.other |
yoghurt |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
bacterial count |
en |
| dc.subject.other |
biological model |
en |
| dc.subject.other |
food contamination |
en |
| dc.subject.other |
food control |
en |
| dc.subject.other |
food preservation |
en |
| dc.subject.other |
fruit |
en |
| dc.subject.other |
growth, development and aging |
en |
| dc.subject.other |
kinetics |
en |
| dc.subject.other |
Lactobacillus |
en |
| dc.subject.other |
methodology |
en |
| dc.subject.other |
microbiology |
en |
| dc.subject.other |
pH |
en |
| dc.subject.other |
predictive value |
en |
| dc.subject.other |
standard |
en |
| dc.subject.other |
temperature |
en |
| dc.subject.other |
yeast |
en |
| dc.subject.other |
Colony Count, Microbial |
en |
| dc.subject.other |
Food Contamination |
en |
| dc.subject.other |
Food Microbiology |
en |
| dc.subject.other |
Food Preservation |
en |
| dc.subject.other |
Fruit |
en |
| dc.subject.other |
Hydrogen-Ion Concentration |
en |
| dc.subject.other |
Kinetics |
en |
| dc.subject.other |
Lactobacillus |
en |
| dc.subject.other |
Models, Biological |
en |
| dc.subject.other |
Predictive Value of Tests |
en |
| dc.subject.other |
Temperature |
en |
| dc.subject.other |
Yeasts |
en |
| dc.subject.other |
Yogurt |
en |
| dc.subject.other |
Bacteria (microorganisms) |
en |
| dc.title |
Quantifying the spoilage and shelf-life of yoghurt with fruits |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.fm.2010.11.009 |
en |
| heal.publicationDate |
2011 |
en |
| heal.abstract |
The aim of the present study was to develop a predictive model to quantify the spoilage of yoghurt with fruits. Product samples were stored at various temperatures (5-20 °C). Samples were subjected to microbiological (total viable counts, lactic acid bacteria-LAB, yeasts and moulds) and physico-chemical analysis (pH, titratable acidity and sugars). LAB was the dominant micro-flora. Yeasts population increased at all temperatures but a delay was observed during the first days of storage. Titratable acidity and pH remained almost constant at low temperatures (5 and 10 °C). However, at higher temperatures (>10 °C), an increase in titratable acidity and reduction in pH was observed. Sugar concentration (fructose, lactose and glucose) decreased during storage. A mathematical model was developed for shelf-life determination of the product. It was successfully validated at a temperature (17 °C) not used during model development. The results showed that shelf-life of this product could not be established based only on microbiological data and use of other parameters such as sensory or/and physico-chemical analysis is required. Shelf-life determination by spoilage tests is time-consuming and the need for new rapid techniques has been raised. The developed model could help dairy industries to establish shelf-life predictions on yoghurt with fruits stored under constant temperature conditions. © 2010 Elsevier Ltd. |
en |
| heal.journalName |
Food Microbiology |
en |
| dc.identifier.issue |
3 |
en |
| dc.identifier.volume |
28 |
en |
| dc.identifier.doi |
10.1016/j.fm.2010.11.009 |
en |
| dc.identifier.spage |
611 |
en |
| dc.identifier.epage |
616 |
en |