Effect of E-beam sanitation of surface mould cheese on texture and sensory attributes

Diego, Raquel Velasco de; Ordóñez, J.A.; Cabeza, María Concepción; Cambero, M.I.

doi:10.1016/j.lwt.2016.02.020

Cited by 5 publications

(3 citation statements)

References 23 publications

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“…As shown in Fig. , there were no significant differences ( p > .05) in hardness, gumminess, springiness, and chewiness among the all experimental groups compared to the control at the initial of storage, which is in agreement with previous study (Velasco, Ordóñez, Cabeza, & Cambero, ). As the storage time extended, the texture indexes including hardness, adhesiveness, chewiness, and gumminess in the control group showed a significant increase, while these indexes in irradiated groups just decreased slightly with no obvious downward trends, which are consistent with the results obtained by Lee, Kang, and Kim ().…”

Section: Resultssupporting

confidence: 91%

“…As shown in Fig. 4, there were no significant differences (p > .05) in hardness, gumminess, springiness, and chewiness among the all experimental groups compared to the control at the initial of storage, which is in agreement with previous study (Velasco, Ordóñez, Cabeza, & Cambero, 2016 of the overall acceptability was less than 5, the product would be regarded as putrid food (Lainez et al, 2008). Our data showed that the control samples had significantly lower sensory attribute scores than that of irradiated samples during storage time (p < .05).…”

Section: Effect On Texturesupporting

confidence: 91%

Section: Effect On Texturesupporting

confidence: 89%

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Effects of electron‐beam irradiation on inoculated Listeria innocua, microbiological and physicochemical quality of fresh noodles during refrigerated storage

Shi

Zhao

Song

et al. 2019

Food Science & Nutrition

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As a nonthermal sterilization technology, electron‐beam irradiation (EBI) has attracted great interests for microbial inactivation in food preservation. In this study, the inactivation of inoculated Listeria innocua, natural microbiota, and quality of fresh noodles treated by EBI during refrigerated storage were evaluated. Results showed that the initial L. innocua population (6.38 log CFU/g) was significantly reduced to an undetectable level by treatment with 3.0 kGy EBI. Moreover, treatment with 3 kGy EBI significantly reduced the initial total bacteria counts and fungal counts (mold and yeast) from 5.66 and 3.15 log CFU/g to 2.90 and 2.11 log CFU/g, respectively. However, along with the storage process, the inoculated L. innocua and natural microbiota were recovered resulting in the increased populations of the spoilage microorganisms. Increasing the dose of EBI to 4.0 kGy or 5.0 kGy, the L. innocua population was inhibited to the undetectable level and the microbiological quality of the fresh noodles was kept in the acceptable level during the 28 day storage. In addition, changes of the physicochemical indicators including pH value, color, cooking characteristics, texture, and sensory of fresh noodles treated with EBI were delayed during storage. These results reveal that EBI treatment can improve the microbiological safety and shelf life of fresh noodles without impairing quality.

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Section: Resultssupporting

confidence: 91%

Section: Effect On Texturesupporting

confidence: 91%

Section: Effect On Texturesupporting

confidence: 89%

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