期刊
JOURNAL OF FOOD SCIENCE
卷 68, 期 1, 页码 271-274出版社
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2003.tb14151.x
关键词
chitosan; edible film; edible coating; shelf-life; microbial stability; precooked pizza
Chitosan antifungal capacity when the biopolymer is used as an edible film and as a dough ingredient in precooked pizza was studied. This action was evaluated against the fungi that produce major spoilage I in that product. It was observed that the use of chitosan in acetic acid as edible coating (0.079 g/100 g pizza) delayed Alternaria sp, Penicillium sp, and Cladosporium sp (Deuteromycetes) growth. This behavior was similar compared with the action of calcium propionate (0.103 g/100 g pizza) and potassium sorbate (0.034 g/100 g pizza) preservatives. On the other hand, chitosan showed a little sensibility on Aspergillus sp (Zygomycetes). It was demonstrated that the use of chitosan into the dough was not effective.
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