Physico-chemical, microbiological and sensory stability of chemically preserved mango pulp

摘要

The effect of sodium benzoate (SB) and potassium metabisulphite (PMS) at various concentrations on chemical, microbiological and sensory quality of mango pulp during storage was assessed. Inhibitory activity of the chemical preservatives and their effect on chemical and sensory attributes was tested periodically by simulating the industrial mango pulp storage in the lab (30-42oC in the dark), for a period of 90 days. Protein, fats, decreased while ash content and total soluble solid (TSS) increased during the storage period. A slight progressive decline in pH was observed with a proportional increase (p0.05) in the acidity of the stored pulp samples. Significant inhibition of the total bacterial count (TBC) was observed on applying the specified concentrations, however PMS was shown to be more inhibitory. Storage time significantly (p0.05) increased the CFU/g of the pulp samples as the maximum growth was observed after 90 days of storage. Sensory characteristics of the juice prepared from treated mango pulp samples were affected negatively on addition of preservatives however, the samples were accepted by the judges even after three months of storage.