Quality maintenance of "ready-to-eat" shredded carrots by gamma irradiation
1994
Chervin, C. | Boisseau, P.
Shredded carrots were either chlorinated, rinsed, and spin-dried as in industrial processes, or irradiated (2 kGy), replacing the three steps. Several factors defining the quality of minimally processed vegetables were monitored during storage at 10 degrees C. Atmospheres inside microporous plastic bags stabilized at 7-15% O2 and 10-15% CO2. Sugar levels in tissues were twice as high in irradiated samples as in chlorinated ones. Growth of aerobic mesophilc and lactic microflora was strongly inhibited by irradiation. Sensory anlysis demonstrated preferences for irradiated vegetables. Irradiation, avoiding three potential denaturing steps preserved "ready-to-eat" shredded carrots with better quality than those prepared by conventional industrial processes.
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