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Microbiological control of dried fruit
Smolíková, Marie ; Popelářová, Eva (advisor) ; Šlapáková, Barbora (referee)
An important factor for assessing the quality of food is their microbial contamination. This Bachelor thesis deals with the microbiological quality of dried apples. Bachelor thesis is based on the assumption that the use of sulphites has influence of the content of microorganisms. The aim is therefore determine their number, the influence of use of sulphites on their content, eventually evaluate other effects of sulphites on dried apples.
Consuming food without additives is a trend of current time. If we are talking about dried fruit, additives are sulphites, which prevent primarily darkening of apples, they are used like preservatives, but they are allergen. So that is the reason why are Bio apples often coveted.
In the practical part were compared apples which were not sulphurized, apples which were sulphurized and Bio apples, which were made in Severofrukt a.s., Trávčice. It was used six samples of each type. In all samples were determinated total amount of microorganisms - CPM, amount of coliform bacterias, Escherichia coli, yeasts and molds. Assessment was performed on Petrifilms from NOACK Company. Samples were also sent to be compared to acredited labaratories. Next thing, which was done, was examination, if the use of sulphites has any other effects on dried apples.
All of samples fulfilled requirements of the Decree. In any of samples were not proven coliform bacteries or E.coli. According to analyzes Bio apples had the highest content of undesirable microorganisms. The total amount of microorganisms at them was in the average 11 000 KTJ/g. Sulphurized apples were less contamined than aplles, which were not sulphurized. The difference was almost about one half. This shows, that the use of sulphites has a positive influence on the content of microorganisms. And with the use of sensory evaluation was proved, that the use of sulphites has inluence on a colour of dried apples.
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