FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




The effect of freezing storage conditions on the micro-flora of aloe pulp


The objective of the investigations was to estimate the effect of freezing storage conditions on forming the microbiological quality of aloe pulp. The material investigated constituted three-year old aloe leaves (Aloe arboresces), which were homogenized: one portion of the leaves was homogenized with their skin, and the other portion – after the skin was peeled. The aloe pulp was packed in PA/PE bags, hermetically closed, and frozen. There was determined the effect the 30 day and 60 day storage temperatures of -10ºC and -35ºC exerted on the development of counts of staphylococci, yeast, moulds and mesoplillic microflora grown in the aloe pulp during the freezing storage. It was proved that the freezing storage of aloe pulp had a diversified impact on the survival and growth of the micro-organisms groups investigated. It was found that the temperature of freezing storage and the method of preparing the aloe plant significantly impacted the count of micro-organisms grown in the aloe pulp. The results of investigations conducted showed that the freezing storage of a homogenized aloe plant at a temperature of -10ºC caused a decrease in the count of micro-organisms grown in aloe pulp.


aloe, pulp, micro-flora, freezing, storage