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Sensory Analysis of Dairy Products irradiated with Cobalt‐60 at −78°C
Author(s) -
HASHISAKA A.E.,
EINSTEIN M.A.,
RASCO B.A.,
HUNGATE F.P.,
DONG F.M.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb06774.x
Subject(s) - butylated hydroxyanisole , food science , chemistry , butylated hydroxytoluene , aftertaste , flavor , preservative , irradiation , antioxidant , ascorbyl palmitate , organic chemistry , ascorbic acid , physics , nuclear physics
Sensory evaluations by healthy individuals were conducted on cobalt‐60 irradiated retail dairy products which were to be incorporated into the low microbial diets of immunosuppressed patients. Irradiation (40 kGy at ‐78°C) caused little change in product color or texture, but generally there was a decrease in overall acceptability and an increase in off‐flavor and aftertaste. Modified atmosphere packaging (nitrogen, helium, or air) or antioxidant addition (ascorbyl palmitate or a combination of butylated hydroxyanisole and butylated hydroxytoluene) prior to irradiation were effective in preserving specific sensory attributes, which in some cases resulted in improved overall acceptability (helium packed peppermint ice cream; ascorbyl palmitate treated strawberry yogurt bars) when compared to untreated irradiated products.