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Determination of CO2 Content in the Headspace of Spoiled Yogurt Packages.

Authors :
Danilović, Bojana
Savić, Dragiša
Cocola, Lorenzo
Fedel, Massimo
Poletto, Luca
Source :
Journal of Food Quality; 5/17/2018, p1-6, 6p
Publication Year :
2018

Abstract

The CO<subscript>2</subscript> formation during food storage can often be correlated with the increase in yeast population. Yogurt and other dairy products are susceptible to yeast contamination. Accumulation of CO<subscript>2</subscript> in the headspace of yogurt packages can lead to the eventual blowing off of the package. Therefore, determination of CO<subscript>2</subscript> in the yogurt packages can indicate eventual unsafety of the product. The aim of this paper was to determine CO<subscript>2</subscript> concentration in the headspace of different yogurt containers contaminated with yeast at the levels of 1 and 5 CFU/ml. Yeast <italic>Candida kefyr</italic>, previously isolated from spoiled yogurt, was used for contamination. Contaminated and control samples of yogurt were incubated at 30°C. A device based on tunable diode laser absorption spectroscopy was used for the measurement of CO<subscript>2</subscript> concentration. The CO<subscript>2</subscript> content in all analysed samples changed in a similar manner with slow increase to the value of 6% during the first 30 h and, after that, rapid accumulation to 17–20%. The initial level of yeast contamination did not have significant influence to the CO<subscript>2</subscript> content trend. The increase in the number of yeast was observed after 10 h of incubation, and the final value of 6-7 log·CFU/cm<superscript>3</superscript> was reached after 40 h of incubation. The significant increase in the yeast number can be correlated with the CO<subscript>2</subscript> content in a way that CO<subscript>2</subscript> concentration of 6% can be considered as critical for microbial spoilage. Since the TDLAS technique is simple and nondestructive, it can be a promising possibility for detection of the microbial spoilage in food. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
01469428
Database :
Complementary Index
Journal :
Journal of Food Quality
Publication Type :
Academic Journal
Accession number :
129656119
Full Text :
https://doi.org/10.1155/2018/8121606