TY - JOUR
T1 - Control of Spoilage of Canned Mushrooms Inoculated with Clostridium sporogenes PA3679 Spores by Acid‐Blanching and EDTA
AU - OKEREKE, A.
AU - BEELMAN, R. B.
AU - DOORES, S.
PY - 1990/9
Y1 - 1990/9
N2 - A new process involving blanching in 0.05M citric acid and addition of 200 ppm CaNa2EDTA in the canning brine (ABC) was compared to the standard commercial method (SCM) for control of spoilage of canned mushrooms inoculated with C. sporogenes PA3679 spores. Fresh mushrooms were uniformly inoculated by vacuum hydration in spore suspensions. Compared to the SCM, the ABC process reduced the potential number of nonsterile units per million cans at Fo 10 from 14.8 to 2.1. At Fo 8 and 10, the ABC process reduced spoilage of the canned products from 100 to 68.1% and 89.3 to 28.7%, respectively, compared to the SCM.
AB - A new process involving blanching in 0.05M citric acid and addition of 200 ppm CaNa2EDTA in the canning brine (ABC) was compared to the standard commercial method (SCM) for control of spoilage of canned mushrooms inoculated with C. sporogenes PA3679 spores. Fresh mushrooms were uniformly inoculated by vacuum hydration in spore suspensions. Compared to the SCM, the ABC process reduced the potential number of nonsterile units per million cans at Fo 10 from 14.8 to 2.1. At Fo 8 and 10, the ABC process reduced spoilage of the canned products from 100 to 68.1% and 89.3 to 28.7%, respectively, compared to the SCM.
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U2 - 10.1111/j.1365-2621.1990.tb03928.x
DO - 10.1111/j.1365-2621.1990.tb03928.x
M3 - Article
AN - SCOPUS:84985278754
SN - 0022-1147
VL - 55
SP - 1331
EP - 1333
JO - Journal of Food Science
JF - Journal of Food Science
IS - 5
ER -