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GAMMA IRRADIATION IMPROVED THE QUALITY OF ONION FLAKES USED BY ARGENTINE CONSUMERS
Author(s) -
PEZZUTTI ADRIANA,
MATZKIN MARTA RITA,
CROCI CLARA ANA
Publication year - 2005
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2005.00018.x
Subject(s) - irradiation , clostridia , food science , chemistry , mold , gamma irradiation , flavor , biology , botany , bacteria , physics , nuclear physics , genetics
A study was carried out on the microbiological status of local and imported packed onion flakes available at retail markets in Argentina. The effectiveness of selected doses of gamma irradiation to decontaminate imported onion flakes and the effects of irradiation on some technological properties were also investigated. Imported onion flakes were contaminated with a high percentage of spore‐forming microorganisms. Imported onion flakes were irradiated at doses of 7, 9, 11, 15, 18 and 23 kGy, and stored at temperatures between 20 and 25C, and relative humidities ranging from 50 to 80%. Irradiation doses between 7 and 11 kGy reduced the aerobic plate count by three log cycles. Doses between 7 and 15 kGy reduced yeast and mold counts by two log cycles. A dose of 7 kGy was sufficient to reduce the sulfite‐reducing Clostridia count to less than detectable levels. We concluded that a dose of at least 7 kGy was necessary to decontaminate imported dry onion marketed in Argentina. No variation in water content or water activity was attributed to selected irradiation doses. Irradiation in the 7–11 kGy range markedly increased the saline extract optical index of imported onion flakes. Gamma irradiation did not significantly affect the flavor intensity as determined by enzymatic production of pyruvic acid.