title: [Preservation and stability of corn tortillas at room temperature].
abstract: Three treatments with chemical preservative (sodium propionate, potassium sorbate-methylparaben and hydrogen peroxidemethyl paraben) were tested to delay microbial spoilage and extend shelf-life of corn tortillas at room temperature (25 degrees C). The treatment with the best results was selected for further studies using two types of packaging: Paper and high density polyethylene. Quality of corn tortillas during storage was assessed by measuring water content, microbial analysis (Total Plate Count, molds and yeast) and throguh sensory evaluation. Results were analyzed by covariance analysis and slope contrast between packaging materials at p<0.05. Spoilage of tortilla without preservative occurred within 24 hours due to a large number of gram negative bacteria, molds and yeasts, which were responsible for offensive odors. Only the combination of hydrogen peroxide-methyl paraben had a significant effect on retarding bacterial yeast spoilage. In addition, hydrogen peroxide residues could not [correction of no] be chemically detected after 2 days of storage. Results from this study show that tortilla can be kept for up to six days at room temperature with acceptable sensory properties with proper preservative treatment and packaging.
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo, A.C. (CIADA, A.C.) Hermosillo, Sonora, México.
authors.forename: I
authors.initials: I
authors.lastname: Higuera-Ciapara
authors.forename: J M
authors.initials: JM
authors.lastname: Nieblas
mesh_terms: D000704:Analysis of Variance; D005511:Food Handling; D005519:Food Preservation / Q000379:methods*; D006813:Humidity; D006861:Hydrogen Peroxide / Q000494:pharmacology; D010226:Parabens / Q000494:pharmacology; D012494:Sampling Studies; D013696:Temperature; D013997:Time Factors; D003313:Zea mays / Q000382:microbiology*
chemical_list: D010226:Parabens; C015358:methylparaben; D006861:Hydrogen Peroxide
vernacular_title: Conservación y estabilidad de la tortilla de maíz a temperatura embiente.