文章基本信息

标题：Investigation of the Antimicrobial Preservatives in the Dairy Product (Labneh)
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作者：Yousef Tawalbeh ; Radwan Ajo ; Mohammad Al-Udatt 等
期刊名称：Food Science and Quality Management
印刷版ISSN：2225-0557
电子版ISSN：2225-0557
出版年度：2014
卷号：31
页码：117-121
语种：English
出版社：Food Science and Quality Management
摘要：The aim of this study was to investigate the presence and levels of antimicrobial preservatives (natamycin, benzoic acid and sorbic acid) in the dairy product, Labneh. One hundred and fifty Labneh samples of 10 different trademarks were collected from the Jordanian markets in January, April and July 2013 to be analyzed. The obtained results indicated that 30% of the samples contained natamycin, 20% contained sorbic acid, 10% contained benzoic acid, and none of the detected preservatives were found in 40% of the samples. Results revealed that the highest level of antimicrobial preservatives detected in the Labneh samples was benzoic acid, which ranged from 5.70 to 365.4 mg/kg, while natamycin ranged from 11.74 to 76.98 mg/kg and sorbic acid ranged from 77.08 to 321.6 mg/kg. None of the samples contained more than one preservative. This study demonstrated preservative addition and amount was made with no consideration of seasonal variation. Results also showed that Labneh samples produced in facilities that apply HACCP systems met the required conditions without the addition of any preservatives.
关键词：antimicrobial preservatives; natamycin; benzoic acid; sorbic acid; dairy product; Labneh