JWSS - Journal of Water and Soil Science

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The antifungal effect of sodium diacetate on inhibiting the growth of some bread spoiling molds was examined both in culture media and in flat bread “In situ”. In the first step, the antifungal effect of different concentrations of sodium diacetate: 0, 1000, 2000, 3000, 4000, and 5000 ppm were examined against Aspergillus sp., Aspergillus niger, Rhizopus sp., and Penicillium sp.

The results indicated that as the concentration of sodium diacetate increased, the mold growth decreased. At 5000 ppm the mold growth was inhibited up to fifth day (the last day of experiment). Based on these results, the antifungal effect of different concentrations of sodium diacetate was evaluated in bread “In situ”. In this stage Aspergillus sp. was selected as the indicator mold. The results indicated that if 3000 ppm of sodium diacetate is used, not only mold growth is inhibited but bread staling can also be prevented. This concentration of sodium diacetate does not have any harmful effect on texture and flavour, and can increase bread shelf life up to four days. Higher concentrations of sodium diacetate can inhibit mold growth completely, but have negative effects on texture and flavour. Therefore, 3000 ppm of sodium diacetate is recommended for increasing bread shelf life.

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Mayonnaise sauce is a nutritious food product with high caloric content, which is usually incorporated into other products as an ingredient. The product should be produced under hygienic conditions to avoid its physical and chemical deterioration along with microbial spoilage, which mostly happens due to the lack of thermal treatment. Mayonnaise is often stored for long periods at room temperature in large plastic containers before consumption. To carry out the investigation, samples of the sauce in large plastic containers and glass jars were obtained directly from a commercial producer. After preliminary quality examinations, they were allocated into 3 lots and stored at 5, 25 or 40^oC for up to 6 months. They were then subjected to physical, chemical, microbiological and organoleptic tests at monthly intervals. The results showed no significant microbial growth even when kept at higher temperatures. Significant chemical changes (autoxidation), however, occurred in both containers at temperatures close to 40^oC. Organoleptic examinations revealed significant changes, especially in color and emulsion stability, which were more evidenced for those stored at higher temperature. It was concluded that the storage of mayonnaise sauce in large plastic containers at higher temperatures should be avoided mostly due to deterioration through physical, chemical and organoleptic changes of the sauce.