Summary
The Karelian pasty is a perishable bakery product: the pH of the rice filling is approximately 6.60 and the aW=0.98. Contamination after baking was shown to be the most important reason for microbial spoilage. The rice fillings of the pasties were artificially contaminated by spores ofBacillus cereus andB. subtilis, and growth at room temperature was followed.B. cereus was totally inhibited by an addition of 0.20% sorbic acid or 0.40% potassium sorbate.B. subtilis was totally inhibited by an addition of 0.10% sorbic acid or 0.26% potassium sorbate. An addition of 0.10% sorbic acid to the filling before baking is recommended. This level of addition does not alter the organoleptic quality of the pasty but is a considerable safety factor for Karelian pasty production.
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Raevuori, M. Effect of sorbic acid and potassium sorbate on growth ofBacillus cereus andBacillus subtilis in rice filling of Karelian pasty. European J. Appl Microbiol. 2, 205–213 (1976). https://doi.org/10.1007/BF00930881
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DOI: https://doi.org/10.1007/BF00930881