Some microbiological and chemical attributes of mange pulp samples

A study was conducted to know the microbiological and chemical quality of m ango pulp (5 samples each of loose and tinned mango pulp) available at Anan d city. The average chemical composition of the loose mango pulp showed tot al solids 20.38, proteins 0.58, fat 0.61, ash 0.31, carbohydrates 18.88% an d acidity 0.26 as percent citric acid. The corresponding values for tinned mango pulp were 25.68, 0.63, 0.53, 0.33, 24.19 and 0.65, respectively. The preservative (benzoic acid) was detected in only one loose sample and the c oal-tar dyes were absent in ail the samples. Among various microbial counts carried out, the average values for standard plate count, coliform count, yeast, mold, acid producers and psychrotrophic counts for loose mango pulp samples were 7.51, 4.57, 5.21, 4.70, 6.76 and 6.38 log cfu/g, respectively. The tinned pulp indicated average standard plate count and psychrotrophic count of 62 and 58 cfu/g, respectively. Coliforms were absent in Ig product in all tins. The average values for yeasts, molds and acid producers' coun ts were 2, 3 and 20 cfu/g, respectively. Test for two pathogens viz., Staph ylococcus aureus and Salmonella spp. in 25 g product indicated presence of staphylococci in all 10 samples. However, all the isolates were coagulase n egative. On the other hand, though the packed tins showed absence of Salmon ella spp., they were detected in 3 out of 5 loose samples.