EVALUATION OF THE POSSIBILITY OF USING NISIN AND SODIUM DIACETATE AS NATURAL PRESERVATIVES IN FRENCH SALAD DRESSING

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DABAGH N.; HOSEINI S.E.; SHABANI SH.; ALIMI M.

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Journal: Journal of Food Technology and Nutrition Year:2012 | Volume:9 | Issue:3 (35) Page(s): 39-56

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Title

EVALUATION OF THE POSSIBILITY OF USING NISIN AND SODIUM DIACETATE AS NATURAL PRESERVATIVES IN FRENCH SALAD DRESSING

Author(s)

DABAGH N. | HOSEINI S.E. | SHABANI SH. | ALIMI M. | Issue Writer Certificate

Keywords

ANTIMICROBIAL PROPERTIESQ2

FRENCH DRESSINGQ2

NISINQ3

SODIUM DIACETATEQ2

Abstract

Introduction: Sodium benzoate and potassium sorbate are used in sauces for controlling the microbial spoilage. These compound apart from their limited potentials as preservatives might have carcinogenic effects. Therefore, natural preservatives such as NISIN and SODIUM DIACETATE might be considered as alternatives to these chemical preservatives.Materials and Methods: In this study the effects of different concentrations of NISIN (150, 200, 250 ppm) with 750 ppm SODIUM DIACETATE (identical in all the samples) on the microbiological quality of French salad dressing were studied. The tests consisted of counts related to the total count, mold, yeast and lactobacillus, pH and sensory evaluations.Results: The results of microbial tests showed that the 200 and 250 ppm NISIN with 750 ppm SODIUM DIACETATE exhibited good antimicrobial activities against the microorganisms studied.The number of microorganisms in the total count and pH value were in the range of national standard for salad dressings. The sensory evaluation test indicated that the samples containing 200 ppm NISIN and 750 ppm SODIUM DIACETATE received the highest rate.Conclusion: According to the results, NISIN and SODIUM DIACETATE could have inhibitory effect on the growth of microorganisms causing spoilage during storage of French salad dressing.

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APA: Copy

DABAGH, N., HOSEINI, S.E., SHABANI, SH., & ALIMI, M.. (2012). EVALUATION OF THE POSSIBILITY OF USING NISIN AND SODIUM DIACETATE AS NATURAL PRESERVATIVES IN FRENCH SALAD DRESSING. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 9(3 (35)), 39-56. SID. https://sid.ir/paper/143398/en

Vancouver: Copy

DABAGH N., HOSEINI S.E., SHABANI SH., ALIMI M.. EVALUATION OF THE POSSIBILITY OF USING NISIN AND SODIUM DIACETATE AS NATURAL PRESERVATIVES IN FRENCH SALAD DRESSING. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2012;9(3 (35)):39-56. Available from: https://sid.ir/paper/143398/en

IEEE: Copy

N. DABAGH, S.E. HOSEINI, SH. SHABANI, and M. ALIMI, “EVALUATION OF THE POSSIBILITY OF USING NISIN AND SODIUM DIACETATE AS NATURAL PRESERVATIVES IN FRENCH SALAD DRESSING,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 9, no. 3 (35), pp. 39–56, 2012, [Online]. Available: https://sid.ir/paper/143398/en

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