The effects of ionizing irradiation on Salmonella inoculated on almonds and changes in sensory properties

被引：26

作者：

Prakash, A. ^{[1
]}

Lim, F. T. ^{[3
]}

Duong, C. ^{[2
]}

Caporaso, F. ^{[1
]}

Foley, D. ^{[4
]}

机构：

[1] Chapman Univ, Food Sci Program, Orange, CA 92866 USA

[2] Chapman Univ, Dept Biol Sci, Orange, CA 92866 USA

[3] Sara Lee Corp, San Lorenzo, CA 94580 USA

[4] Santiago Canyon Coll, Dept Life Sci, Orange, CA 92866 USA

来源：

RADIATION PHYSICS AND CHEMISTRY | 2010年 / 79卷 / 04期

关键词：

Almonds; Ionizing irradiation; Salmonella; Sensory evaluation; RAW; FOODS;

D O I：

10.1016/j.radphyschem.2009.10.007

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：

The goal of this study was to test the efficacy of irradiation on destroying Salmonella on raw almonds and evaluating the resultant sensory changes in the almonds. Raw almonds inoculated with various strains of Salmonella were irradiated at 5 dose levels up to 3 kGy and the D value was determined. The strain SEPT30 was the most resistant strain with a D value of 1.25 kGy indicating that a 4 log CFU/g reduction would require a dose of 5.0 kGy. Irradiation at 2.98 and 5.25 kGy induced significant sensory changes in almond nuts as manifested by intensity of chemical/metallic/rancid flavor ranked by a trained panel. A consumer panel found that samples treated with 5.25 kGy irradiation rendered the almonds unacceptable. Thus, irradiation by itself is unlikely to be a feasible method to eliminate Salmonella from raw almonds. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：502 / 506

页数：5

共 23 条

[1] Analysis of volatile components and the sensory characteristics of irradiated raw pork [J].