Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp
Effects of controlled-temperature fermentation on several physico-chemical properties, lactic acid bacteria (LAB) counts and aroma of durian pulp were examined by storing fresh durian pulp was mixed with 2 % (w/w) salt and stored at 15 °C, 27 °C and 40 °C for 10 days. Storage at 15 °C did not affect...
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| Format: | Article |
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Association of Food Scientists & Technologists (India)
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37318/ |
| _version_ | 1848848576925401088 |
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| author | Wasnin, Ramdiah M. Abdul Karim, Muhammad Shahrim Mohd Ghazali, Hasanah |
| author_facet | Wasnin, Ramdiah M. Abdul Karim, Muhammad Shahrim Mohd Ghazali, Hasanah |
| author_sort | Wasnin, Ramdiah M. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Effects of controlled-temperature fermentation on several physico-chemical properties, lactic acid bacteria (LAB) counts and aroma of durian pulp were examined by storing fresh durian pulp was mixed with 2 % (w/w) salt and stored at 15 °C, 27 °C and 40 °C for 10 days. Storage at 15 °C did not affect the properties of the pulp much. However, at 27 °C and 40 °C, pH and total soluble solids decreased up to 60 % and 52 %, respectively, with greater losses at 27 °C. Titratable acidity, which increased at 27 °C, was due to lactic and acetic acids formation. Loss of sucrose and increases in glucose were greater at 27 °C. LAB population increased up to Day 3 of storage, and then decreased slightly. Principal component analysis based on aroma examination using a zNoseTM showed better retention of aroma profile at 27 °C. Overall, durian fermented at 27 °C was more acceptable than the one prepared at 40 °C, and it is ready to be consumed between Day 4 and 6. |
| first_indexed | 2025-11-15T09:36:42Z |
| format | Article |
| id | upm-37318 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T09:36:42Z |
| publishDate | 2014 |
| publisher | Association of Food Scientists & Technologists (India) |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-373182023-09-06T02:33:35Z http://psasir.upm.edu.my/id/eprint/37318/ Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp Wasnin, Ramdiah M. Abdul Karim, Muhammad Shahrim Mohd Ghazali, Hasanah Effects of controlled-temperature fermentation on several physico-chemical properties, lactic acid bacteria (LAB) counts and aroma of durian pulp were examined by storing fresh durian pulp was mixed with 2 % (w/w) salt and stored at 15 °C, 27 °C and 40 °C for 10 days. Storage at 15 °C did not affect the properties of the pulp much. However, at 27 °C and 40 °C, pH and total soluble solids decreased up to 60 % and 52 %, respectively, with greater losses at 27 °C. Titratable acidity, which increased at 27 °C, was due to lactic and acetic acids formation. Loss of sucrose and increases in glucose were greater at 27 °C. LAB population increased up to Day 3 of storage, and then decreased slightly. Principal component analysis based on aroma examination using a zNoseTM showed better retention of aroma profile at 27 °C. Overall, durian fermented at 27 °C was more acceptable than the one prepared at 40 °C, and it is ready to be consumed between Day 4 and 6. Association of Food Scientists & Technologists (India) 2014 Article PeerReviewed Wasnin, Ramdiah M. and Abdul Karim, Muhammad Shahrim and Mohd Ghazali, Hasanah (2014) Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp. Journal of Food Science and Technology, 51 (11). pp. 2977-2989. ISSN 0022-1155; ESSN: 0975-8402 https://link.springer.com/article/10.1007/s13197-012-0869-7 10.1007/s13197-012-0869-7 |
| spellingShingle | Wasnin, Ramdiah M. Abdul Karim, Muhammad Shahrim Mohd Ghazali, Hasanah Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp |
| title | Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp |
| title_full | Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp |
| title_fullStr | Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp |
| title_full_unstemmed | Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp |
| title_short | Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp |
| title_sort | effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (durio zibethinus murr.) pulp |
| url | http://psasir.upm.edu.my/id/eprint/37318/ http://psasir.upm.edu.my/id/eprint/37318/ http://psasir.upm.edu.my/id/eprint/37318/ |