Effect of combination processing on the microbial, chemical and sensory quality of ready-to-eat (RTE) vegetable pulav

被引：7

作者：

Kumar, R. ^{[1
]}

George, Johnsy ^{[1
]}

Rajamanickam, R. ^{[1
]}

Nataraju, S. ^{[1
]}

Sabhapathy, S. N. ^{[1
]}

Bawa, A. S. ^{[1
]}

机构：

[1] Def Food Res Lab, Mysore 570011, Karnataka, India

来源：

RADIATION PHYSICS AND CHEMISTRY | 2011年 / 80卷 / 12期

关键词：

Gamma irradiation; Retort processing; Ready-to-eat; Combination treatment; Microbial quality; Shelf stable product; HEAT; IRRADIATION; RADIATION; COLOR;

D O I：

10.1016/j.radphyschem.2011.06.015

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Effect of irradiation in combination with retort processing on the shelf life and safety aspects of an ethnic Indian food product like vegetable pulav was investigated. Gamma irradiation of RTE vegetable pulav was carried out at different dosage rates with (60)Co followed by retort processing. The combination processed samples were analysed for microbiological, chemical and sensory characteristics. Microbiological analysis indicated that irradiation in combination with retort processing has significantly reduced the microbial loads whereas the chemical and sensory analysis proved that this combination processing is effective in retaining the properties even after storage for one year at ambient conditions. The results also indicated that a minimum irradiation dosage at 4.0 kGy along with retort processing at an F(0) value of 2.0 is needed to achieve the desired shelf life with improved organoleptic qualities. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1448 / 1450

页数：3

共 9 条

[1]

[Anonymous], 1990, OFFICIAL METHODS ANA

[2]

GHOSH KG, 1980, RES IND, V25, P140

[3] SENSITIZATION OF CLOSTRIDIUM-PERFRINGENS SPORES TO HEAT BY GAMMA-RADIATION [J].