Effect of irradiation dose on sensory characteristics and microbiological contamination of chosen seasonings
1991
Kaminski, E. | Wasowicz, E. | Zawirska-Wojtasiak, R. | Czaczyk, K. (Agricultural University, Poznan (Poland). Inst. of Food Technology of Plant Origin) | Trojanowska, K. (Agricultural University, Poznan (Poland). Inst. of Microbiology, Biochemistry and Food Analysis)
The effects of gamma irradiation (3, 5, 10 kGy) on sensory characteristics, volatiles constituents and microbiological contamination of several seasonings were studied. The dose of 3 kGy reduced microflora effectively, and did not cause evident changes in aroma. Complete sterilization, however, required 7 or 10 kGy particularly in the case of paprika. Such doses substantially changed the smell and taste of seasonings. Is some of them (paprika, mustard, coriander) the total volatiles content increased after radiation
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