HEAT-IRRADIATION COMBINATION PROCESSING AS AN EFFECTIVE METHOD OF PRODUCING HIGH-QUALITY SHELF-STABLE, LOW-ACID FOOD-PRODUCTS

被引：10
作者：
MINNAAR, A
TAYLOR, JRN
MCGILL, AEJ
机构：
[1] Department of Food Science, Faculty of Biological and Agricultural Sciences, University of Pretoria, Pretoria
来源：
FOOD CONTROL | 1995年 / 6卷 / 03期
关键词：
HEAT-IRRADIATION COMBINATION PROCESSING; SHELF-STABLE; SENSORY QUALITY;
D O I：
10.1016/0956-7135(94)00011-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The use of heat and ionizing irradiation in combination can be advantageous by allowing the less severe use of any single treatment. The effects of selected heat, heat-irradiation combination and irradiation treatments on the sensory quality of a shelf-stable food product, mushrooms in brine, stored at ambient temperature were study systematically. From the standpoint of quality, it was found that the use of heat-irradiation combination treatments involving low irradiation dose levels (requiring no freezing), appear to offer a feasible alternative to thermal processing or radappertization. This has potential use in feeding schemes, for immune-depressed individuals and for communities where frozen and/or refrigerated storage and distribution of foods are unavailable.
引用
收藏
页码：165 / 170
页数：6
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