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Quality maintenance of "ready-to-eat" shredded carrots by gamma irradiation.

Author(s) : CHERVIN C., BOISSEAU P.

Type of article: Article

Summary

Shredded carrots were either chlorinated, rinsed, and spin-dried as in industrial processes, or irradiated (2 kilograys), replacing the three steps. During storage at 10 deg C, atmospheres inside microporous plastic bags stabilized at 7-15% O2 and 10-15% CO2. Sugar levels in tissues were twice as high in irradiated samples as in chlorinated ones. Irradiation also prevented losses of orange colour and carotenes. Growth of aerobic mesophilic and lactic microflora was strongly inhibited by irradiation. Sensory analysis demonstrated preferences for irradiated vegetables.

Details

  • Original title: Quality maintenance of "ready-to-eat" shredded carrots by gamma irradiation.
  • Record ID : 1995-0955
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 2
  • Publication date: 1994/03
  • Document available for consultation in the library of the IIR headquarters only.

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