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Increased supercooling in irradiated foods
Author(s) -
NESVADBA P.
Publication year - 1991
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1991.tb01152.x
Subject(s) - supercooling , irradiation , food spoilage , food irradiation , differential scanning calorimetry , food science , materials science , chemistry , biology , thermodynamics , bacteria , physics , genetics , nuclear physics
Summary The supercooling temperatures of γ‐irradiated and control cod, mushroom, and two chicken samples were measured using a Differential Scanning Calorimeter (DSC). The mean supercooling temperatures were significantly lower in three out of the four samples of the irradiated foods, suggesting that the effect might be the result of irradiation. There was high variability between samples and a possible dependence on spoilage which require further investigation to assess the potential of the test for detecting irradiated foods.