The effect of organic acids and storage temperature on lite salad dressing rheology and Zygosaccharomyces parabailii growth

• DOI: 10.1007/s13197-022-05459-4
• Publication Date: 2022-05-10T18:02:32Z
• Authors: Alexander D. Meldrum; Gülhan Ünlü; Helen Joyner
• Keywords: 0301 basic medicine; 2. Zero hunger; 0303 health sciences; 03 medical and health sciences; 0404 agricultural biotechnology; Original Article; 04 agricultural and veterinary sciences; 0405 other agricultural sciences

Abstract Zygosaccharomyces parabailii ( Z. ) causes spoilage in salad dressings due to its tolerance osmotic pressure. The objective of this study was determine the effect organic acids and storage temperatures (4, 10, 25 °C) on growth dressing mechanical properties. Acetic, lactic, gluconic were used alone combination acidify dressing. -challenged formulations containing acetic acid tended have lower counts when compared other combinations. Overall, temperature had most impact over a 45-day storage. Acidulant type impacted During period, all showed increased viscosity, Herschel–Bulkley viscosity profile, elastic-dominant viscoelastic behavior. degree change rheological behaviors time dependent formulation.