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Effets de l'irradiation ionisante gamma à faible dose comparés aux effets des traitements classiques sur la durée de commercialisation et les caractéristiques qualitatives de céleri coupé.

Effects of low-dose gamma irradiation and conventional treatments on shelf life and quality characteristics of diced celery.

Auteurs : PRAKASH A., INTHAJAK P., HUIBREGTSE H., et al.

Type d'article : Article

Résumé

The effects of 0.5 and 1.0 kGy gamma irradiation on microbial and sensory characteristics of diced celery were compared to conventional treatments such as acidification, blanching, and chlorination. Aerobic plate counts for the irradiated celery did not exceed 10,000,000 CFU/g, in contrast the acidified, blanched, chlorinated, and control samples surpassed aerobic microbial counts of 100,000,000 CFU/g in 22, 19, 12, and 8 days, respectively. The 1.0-kGy treatment eliminated inoculated Listeria monocytogenes and E. coli. The irradiated samples maintained their color, texture, and aroma longer and were preferred in the sensory test. The sensory shelf life of the 1.0-kGy-treated celery was 29 days compared to 22 days for the control, chlorinated, and 0.5 kGy, and 15 d for the acidified and blanched celery.

Détails

  • Titre original : Effects of low-dose gamma irradiation and conventional treatments on shelf life and quality characteristics of diced celery.
  • Identifiant de la fiche : 2002-0257
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 65 - n. 6
  • Date d'édition : 09/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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