Effects of Processing Temperature and Added Antimicrobial Agents on Keeping Quality of Mexican‐Style Sauce

摘要

ABSTRACTMexican‐style hot sauce (salsa) was prepared and heated to 63°C 71°C, and 79°C. Seven combinations of antimicrobial agents, utilizing potassium sorbate, 900 ppm; sodium benzoate, 700 ppm; and EDTA, 50 ppm were incorporated into the salsa. Samples of the salsa with a pH ranging from 3.7–3.95 and stored at 31°C (88°F) were taken initially and monthly for 96 days; microbial growth in each was determined using five culture media. Microbes decreased significantly in all samples during the storage period. Increasing the temperature of processing to 79°C and the low pH were most important in reducing microbia