Effects of Low‐dose Gamma Irradiation and Conventional Treatments on Shelf Life and Quality Characteristics of Diced Celery
作者： D.M. Prakash , A , Inthajaak , P. , Huibregtse
DOI: 10.1111/J.1365-2621.2000.TB09420.X
关键词:
摘要: The effects of 0.5 and 1.0 kGy gamma irradiation on microbial sensory characteristics diced celery were compared to conventional treatments such as acidification, blanching, chlorination. Aerobic plate counts for the irradiated diet not exceed 10 7 CFU/g, in contrast, acidified, blanched, chlorinated, control samples surpassed aerobic 8 CFU/g 22, 19, 12, d, respectively. Importantly, 1.0-kGy treatment eliminated inoculated Listeria monocytogenes E. coli. While acidified blanched had significantly different profiles other treatments, maintained their color, texture, aroma longer preferred tests. shelf life 1.0-kGy-treated was 29 d 22 control, kGy, 15 celery.
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