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Effect of Irradiation on Microbial Safety and Nutritional Quality of Minimally Processed Bitter Gourd ( Momordica charantia )
Author(s) -
Khattak Misal Khan,
Bibi Nizakat,
Khattak Amal Badshah,
Chaudry Muhammad Ashraf
Publication year - 2005
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.1365-2621.2005.tb09980.x
Subject(s) - bitter gourd , ascorbic acid , food science , momordica , salmonella , chemistry , irradiation , flavor , biology , traditional medicine , bacteria , medicine , physics , nuclear physics , genetics
The feasibility of gamma radiation in combination with low temperature was studied to ensure microbiological safety and maintaining physicochemical and sensory characteristics of minimally processed bitter gourd. Radio sensitivity (D 10 values, that is, irradiation dose required for 90% reduction of microorganisms) for Salmonella paratyphae A and Escherichia coli were 0.28 kGy and 0.23 kGy, respectively. On the basis of D 10 values, 5D 10 values were determined and samples of minimally processed bitter gourd were irradiated up to 5D 10 values, stored for 14 d at 5 ± 1 °C, and analyzed for total bacterial, fungal, and coliform counts. Ascorbic acid, acidity, texture, and sensory qualities were also studied. Results showed that an irradiation dose of 2.0 kGy significantly reduced the microbial count to keep the samples microbiologically safe for 7d. Sensory evaluation revealed that the samples received maximum scores for appearance and flavor (7.8 and 7.9, respectively) with radiation dose of 2.0 kGy and minimum score for control (6.5). Firmness and ascorbic acid content decreased significantly with increase in storage time and irradiation dose. All the samples were discarded during the 2nd wk of storage due to high bio‐burden.