PHYSICO-CHEMICAL AND MICROBIOLOGICAL CHARCATERIZATION OF ALMOND PASTE, AND PRESERVATION WITH SORBIC ACID AND CINNAMON
FAID M., Khadija BAKHY, ANCHAD M., and TANTAOUI-ELARAKI A.
ABSTRACT
Samples of deteriorated almond pastes were analysed for their physico-chemical and microbiological characteristics. The physicochemical determinations included the aw, pH, humidity, lipids, acid degree value of the extracted lipids and alcohol. The microbiological determinations grouped the SPC, total and fecal coliforms, enterococci, staphylococci, Salmonella and yeasts. Some samples were then stored at room temperature (around 22°C) and alcohol content of the deteriorated samples was determined. Results showed that the deterioration was due to yeasts. Some yeast isolates were chracterized and used in the inhibition assays by sorbic acid and cinnamon. The Minimimal Inhibitory Concentration (MIC) of sorbic acid was reduced in presence of cinnamon.
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