Anand, J. C. and Johar, D. S. (1958) Action of certain organic acids on spoilage organisms in mango pickle. Journal of Scientific and Industrial Research, 17C. pp. 203-205.
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Abstract
The relative effects of acetic, citric and
lactic acids on the control of spoilage in mango
pickle, due to moulds and yeasts, have been
investigated. Acetic acid not only prevents
spoilage at low concentrations, but is also more
effective than lactic or citric acid. The inhibitory
action of these organic acids is not entirely
due to the pH they impart to the medium but
is also due to the nature of the acid molecules
and their anion part. Addition of salt enhances
the inhibitory action of acids.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | mango pickle, organic acids, micro-organisms |
| Subjects: | 600 Technology > 08 Food technology > 10 Food Microorganisms 600 Technology > 08 Food technology > 30 Spices/Condiments > 02 Pickle |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 17 Dec 2012 07:14 |
| Last Modified: | 17 Dec 2012 07:14 |
| URI: | http://ir.cftri.res.in/id/eprint/2736 |
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