Evaluation of the impact of UV radiation on rheological and textural properties of food

被引:23
作者
Pandiselvam, Ravi [1 ]
Gok, Sila Barut [2 ]
Yuksel, Ayse Nur [3 ]
Tekgul, Yeliz [4 ]
Koc, Gulsah Calikan [5 ]
Kothakota, Anjineyulu [6 ]
机构
[1] ICAR Cent Plantat Crops Res Inst, Physiol Biochem & Postharvest Technol Div, Kasaragod 671124, Kerala, India
[2] Tekirdag Namik Kemal Univ, Corlu Vocat Sch, Dept Food Technol, Tekirdag, Turkey
[3] Kahramanmaras Istiklal Univ, Fac Engn Architecture & Design, Dept Gastron & Culinary Arts, Kahramanmaras, Turkey
[4] Adnan Menderes Univ, Kosk Vocat Sch, Food Proc Dept, Aydin, Turkey
[5] Usak Univ, Esme Vocat High Sch, Food Technol Program, Usak, Turkey
[6] CSIR, Natl Inst Interdisciplinary Sci & Technol NIIST, Agroproc Si Technol Div, Trivandrum, Kerala, India
关键词
microbial decontamination; nonthermal technologies; radiation; sensory analysis; texture; WALL-DEGRADING ENZYMES; C LIGHT; ULTRAVIOLET-LIGHT; LISTERIA-MONOCYTOGENES; WATER DISINFECTION; CHICKEN BREAST; SHELF-LIFE; CUT APPLE; LYCOPERSICON; QUALITY;
D O I
10.1111/jtxs.12670
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Demand for healthy, safe, and high-quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable, and quick nonthermal food preservation techniques such as UV light. UV-C light (200-280 nm) radiation is an emerging technology for the disinfection of pathogen microorganisms, increasing the shelf life of foods, and used for pasteurization, surface sterilization, cleaning of equipment and water, and so on. Sensory perceptions of foods are effective on the consumer choice, acceptability, and consumption of foods. Rheology term, which also includes texture and mouthfeel, is primarily important for sensory perception, processing of foods, and shelf stability. Therefore, the determination of the effect of different processing methods on the textural and rheological properties of the food products is important. Rheological and textural changes generally occur in the surface of UV-C-irradiated samples due to the low penetration of UV-C light. The UV light treatment may cause internal disruption of cell membranes, which in turn cause loss of turgidity, weaken the cell walls, and contraction of tissues, which are related to the changes in the textural and rheological properties of foods. The present review focuses on the effect of UV-C radiation on the rheology and textural properties of food products.
引用
收藏
页码:800 / 808
页数:9
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