Microbial and Sensory Stability of Cauliflower for 180 Days Preserved Through Hurdle TechnologyJyoti Sinha1*, Ena Gupta1, Prashasti Tripathi1 and Ramesh Chandra2
- *Corresponding Author:
- Jyoti Sinha
Centre of Food Technology
University of Allahabad
Allahabad, U.P., India
E-mail: [email protected]
Received date: July 15, 2013; Accepted date: September 16, 2013; Published date: September 25, 2013
Citation: Sinha J, Gupta E, Tripathi P, Chandra R (2013) Microbial and Sensory Stability of Cauliflower for 180 Days Preserved Through Hurdle Technology. J Food Process Technol 4:265. doi: 10.4172/2157-7110.1000265
Copyright: © 2013 Sinha J, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Fresh cauliflower were preserved by combinations of hurdles i.e. blanching through different treatments-B1-98°C for 30 sec., B2-98°C for 60 sec., B3-99°C for 30 sec., B4-99°C for 60 sec., B5-100°C for 30 sec., B6-100°C for 60 sec., followed by dipping into 0.25% potassium metabisulphite for 10 minutes, among above 6 treatments, successful blanching treatment was selected. Then blanched cauliflower were steeped into different concentrations and combinations of preservatives - P0 (Control sample- fresh without treatment), P1[8% Salt+500 ppm (parts per million) Potassium metabisulphite+100 ppm Sodium benzoate)], P2 (10% Salt+400 ppm Potassium metabisulphite+200 ppm Sodium benzoate), P3(12% Salt+300 ppm Potassium metabisulphite+300 ppm Sodium benzoate), P4 (8% Salt+ 0.3% Citric acid+300 ppm Potassium metabisulphite+300 ppm Sodium benzoate), P5 (10% Salt+0.2% Citric acid+400 ppm Potassium metabisulphite+200 ppm Sodium benzoate) and P6 (12% Salt+0.1% Citric acid+500 ppm Potassium metabisulphite+100 ppm Sodium benzoate). Steeped cauliflower were aseptically packed into food grade polyethylene pouches and stored at two temperatures T1 (ambient temperature- 30-37°C) and T2 (refrigeration temperature- 5-7°C) for different time intervals i.e. 0, 30, 60, 90, 120, 150 and 180 days respectively. Thus there are 14 combinations of treatments under study were- P0/T1, P0/T2, P1/T1, P1/T2, P2/T1, P2/T2, P3/T1, P3/T2, P4/T1, P4/T2, P5/T1, P5/T2, P6/T1and P6/T2 for 180 days of storage period. Among above 6 (B1 to B6) different blanching treatments, the successful blanching treatment was B6-100°C for 60 sec. followed by dipping into 0.25% potassium metabisulphite for 10 minutes. Among above 14 different treatments, the treatments which remained microbial safe till 180 days of storage period were P4/T1 [YMC (Yeast and mold count)- 23.14count/gm, TPC (Total plate count)-46.86 cfu/ml, E.coli(Escherichia coli) -Nil], P5/T2 (YMC- 17.71count/gm, TPC- 14.42 cfu/ml, E.coli-Nil) and P4/T2 (YMC - 8.43 count/gm, TPC-23.43 cfu/ml, E.coli-Nil). Among these three (P4/T1, P5/T2 and P4/T2) treatments, P4/T2 was scored highest in sensory evaluation (color and appearance - 8.0, flavor and texture-8.2, Body and texture-8.14 and overall acceptability-8.0) in 180 days of storage period. So best hurdle treatment for preservation of cauliflower till 180 days of storage period was P4/T2.