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Combined Effects of γ‐Irradiation and Ascorbic Acid on the Physicochemical Properties, Microbial Stability and Aroma Profile of Onion Puree During Storage
Author(s) -
Sadoughi N.,
Karim R.,
Hashim D.M.,
Zainuri A.,
Ghazali H.M.
Publication year - 2015
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/jfpp.12272
Subject(s) - ascorbic acid , food science , chemistry , flavor , aroma , allium , titratable acid , irradiation , botany , biology , physics , nuclear physics
The onion was first pureed and then added with 0.5% ascorbic acid before it was γ‐irradiated at 2 kGy . The puree was then stored at 4, 10 and 27 C for up to 28 days. Changes monitored included pH , titratable acidity, total soluble solids, color, total bacteria and yeast counts, organic acids and sensory property of the puree. Results show that the combined treatments reduced the contamination levels of the total bacteria and yeasts, and it helped to stabilize the color, and other physicochemical properties, such as pH , acidity, organic acid composition and contents of cold‐stored onion puree. This study has shown that onion puree kept the initial color of fresh onion puree after 2 kGy γ‐irradiation if it contained 0.5% ascorbic acid and storage at 4 C for 28 days. Practical Applications Thermal treatment is a common method to reduce microbiological contamination. However, thermal treatment can diminish nutrient value of food and reduce the foods flavor and aroma. Nonthermal processing, such as additives and irradiation, that reduce microbial content without effects on flavor, color and nutrient value of the foods is developing. The present study investigated the combined effect of γ‐irradiation and added ascorbic acid on yellow onion ( A llium cepa L innaeus, L illiaceae).