Theses and Dissertations
Issuing Body
Mississippi State University
Advisor
Schilling, M. Wes
Committee Member
Smith, Brian S.
Committee Member
Soni, Kamlesh A.
Committee Member
Kim, Taejo
Date of Degree
12-13-2014
Document Type
Graduate Thesis - Open Access
Major
Food Science and Technology
Degree Name
Master of Science
College
College of Agriculture and Life Sciences
Department
Department of Food Science, Nutrition and Health Promotion
Abstract
Marinara-type sauces were created using three natural antimicrobials, as well as two combination treatments (natamycin, propionic acid, cultured dextrose, natamycin-propionic acid, and natamycin-cultured dextrose) and two controls (sodium benzoate-potassium sorbate, no preservatives). Samples were subjected to a shelf-life study at 20 C with both non-inoculated sauce and sauces that were either inoculated with Zygosaccharomyces bailii or a cocktail of thermophilic fermentative organisms. Natamycin and Natamycin-propionic acid treatments had fewer log colony counts (CFU/g) of yeast and lactic acid bacteria than the negative control after 42 days of storage and performed as well or better than the positive control throughout the storage period. No sensory differences were detected (P>0.05) between the natamycin treatment when compared to the industry standard (positive control), but the natamycin-propionic acid treatment was different (P<0.05). Results indicate that natamycin and/or natamycin-propionic acid could be used as a natural alternative in the formulation of marinara sauce.
URI
https://hdl.handle.net/11668/21054
Recommended Citation
Abessinio, Austin R., "Use of Natural Antimicrobials to Control Spoilage in Marinara-Type Sauce" (2014). Theses and Dissertations. 4872.
https://scholarsjunction.msstate.edu/td/4872