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Electron‐beam Irradiation Preserves the Quality of White Button Mushroom ( Agaricus bisporus ) Slices
Author(s) -
KOORAPATI A.,
FOLEY D.,
PILLING R.,
PRAKASH A.
Publication year - 2004
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.1365-2621.2004.tb17882.x
Subject(s) - agaricus bisporus , mushroom , irradiation , browning , food science , polyphenol oxidase , chemistry , shelf life , yeast , electron beam processing , horticulture , biology , biochemistry , enzyme , peroxidase , physics , nuclear physics
The effect of electron‐beam irradiation on microbial counts, color, texture, and enzyme activity of mushroom slices was evaluated at dose levels of 0.5, 1, 3.1, and 5.2‐kGy. Irradiation levels above 0.5 kGy reduced total plate counts, yeast and mold, and psychrotrophic counts to below detectable levels and prevented micro‐bial‐induced browning. Firmness of all samples was similar during storage except for the 5.2‐kGy sample. Color was preserved by irradiation as evidenced by the higher L values. Electron‐beam irradiation at these levels did not affect the polyphenol oxidase activity. Irradiation at 1 kGy was most effective in extending shelf‐life of mushroom slices.