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Problematika aktivity vody a jejiho stanoveni ve vztahu k jakosti a udrznosti potravinarskych vyrobku.

By Libor Cervenka and Vyskov (Czech Republic) Vysoka vojenska skola pozemniho vojska ve Vyskove

Abstract

The measures of water activity and microbiology analysis of soy products sold in the market place in the Czech Republic was carried out. The microbiological stability during refrigerating storage of the most contaminated sample, tofu nature, was achieved. The relation of the total microbial count and aw of soyfood samples was defined. Dynamics of water activity and the total microbial count of meat samples during storage at 4 degree C was determined in addition of NaCl and polyphosphates contents. Minimal water activity required for growth of some saprophytic and pathogenic bacterial strains under laboratory conditions was destined by using different type of humectants. The price of lowering water activity of the laboratory media was theoretically discussed, also impact of prolonging food shelf-life on import - export by using the references of the statistical data of international trade was estimated. The price of lowering water activity of environment has dependet on the price and amount of humectants which was influenced by the value of aw. The cost of decreasing water activity of laboratory media on the basis of prices of pure substances appliable in microbiological practise was ascertained by using simple calculation. The addition of NaCl to decrease water activity of laboratory media was designated as the most affordable one after the comparison with the prices of the used humectants. Related costs were not included in calculation in this experiment. The increment of import of some food products due to their extended self-life was sustained.Available from STL Prague, CZ / NTK - National Technical LibrarySIGLECZCzech Republi

Topics: 06H - Food technology, food microbiology
Publisher: Vyskov (Czech Republic) : Vysoka vojenska skola pozemniho vojska ve Vyskove
Year: 2002
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Provided by: OpenGrey Repository
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