Effect of electron beam irradiation on color and microbial bioburden of red paprika.
J Food Prot
; 63(5): 633-7, 2000 May.
Article
em En
| MEDLINE
| ID: mdl-10826721
ABSTRACT
The effect of irradiation with electron beams on the microbiological quality and color properties of red paprika was examined. The irradiation doses ranged from 0 to 12.5 kGy. The counts performed were total mesophilic aerobic microorganisms, Enterobacteriaceae, coliforms, sulfite-reducing clostridia, molds, and yeasts. It was concluded that molds, yeasts, and sulfite-reducing clostridia were the most resistant species, although a 10-kGy dose of irradiation leads to optimum sanitation. Extractable color and apparent color were analyzed to appraise the incidence of the irradiation treatments in the color properties of red paprika. Extractable color was determined according to the American Spice Trade Association method, and apparent color was analyzed by reflectance using the CIELab color space. Data showed no significant differences between the color properties of irradiated and nonirradiated samples. Irradiation was a suitable procedure to minimize the bioburden of red paprika with small modifications of its color properties.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Pigmentos Biológicos
/
Plantas Medicinais
/
Capsicum
/
Irradiação de Alimentos
Idioma:
En
Ano de publicação:
2000
Tipo de documento:
Article