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Abstract:

The effect of gamma irradiation (0-2 kGy) and storage time (0-28 days) on microbial growth and physicochemical characteristics of a packed pumpkin puree was studied. For that purpose, a factorial design was applied. The puree contained potassium sorbate, glucose and vanillin was stored at 25°. Gamma irradiation diminished and storage time increased microbial growth. A synergistic effect between both variables on microbial growth was observed. Storage time decreased pH and color of purees. Sorbate content decreased with storage time and gamma irradiation. Mathematical models of microbial growth generated by the factorial design allowed estimating that a puree absorbing 1.63 kGy would have a shelf-life of 4 days. In order to improve this time, some changes in the applied hurdles were assayed. These included a thermal treatment before irradiation, a reduction of irradiation dose to 0.75 kGy and a decrease in storage temperature at 20 °. As a result, the shelf-life of purees increased to 28 days. © 2012 The Author(s).

Registro:

Documento: Artículo
Título:Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree
Autor:Gliemmo, M.F.; Latorre, M.E.; Narvaiz, P.; Campos, C.A.; Gerschenson, L.N.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Int. Güiraldes s/n, 1428 Buenos Aires, Argentina
Consejo Nacional de Investigaciones Cientyficas y Tecnicas de la Republica, Argentina
Food Irradiation Section Radiation Technology and Applications, Ezeiza Atomic Center, National Atomic Energy Commission, Argentina
Idioma: Inglés
Palabras clave:color stability; Gamma irradiation; microbial spoilage; pumpkin; Color stability; Cucurbita moschata; Gamma irradiation; Microbial spoilage; Physicochemical characteristics; pumpkin; Storage temperatures; Synergistic effect; Irradiation; Mathematical models; Gamma rays
Año:2014
Volumen:20
Número:1
Página de inicio:71
Página de fin:80
DOI: http://dx.doi.org/10.1177/1082013212472350
Título revista:Food Science and Technology International
Título revista abreviado:Food Sci. Technol. Int.
ISSN:10820132
Registro:http://digital.bl.fcen.uba.ar/collection/paper/document/paper_10820132_v20_n1_p71_Gliemmo

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Citas:

---------- APA ----------
Gliemmo, M.F., Latorre, M.E., Narvaiz, P., Campos, C.A. & Gerschenson, L.N. (2014) . Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree. Food Science and Technology International, 20(1), 71-80.
http://dx.doi.org/10.1177/1082013212472350
---------- CHICAGO ----------
Gliemmo, M.F., Latorre, M.E., Narvaiz, P., Campos, C.A., Gerschenson, L.N. "Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree" . Food Science and Technology International 20, no. 1 (2014) : 71-80.
http://dx.doi.org/10.1177/1082013212472350
---------- MLA ----------
Gliemmo, M.F., Latorre, M.E., Narvaiz, P., Campos, C.A., Gerschenson, L.N. "Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree" . Food Science and Technology International, vol. 20, no. 1, 2014, pp. 71-80.
http://dx.doi.org/10.1177/1082013212472350
---------- VANCOUVER ----------
Gliemmo, M.F., Latorre, M.E., Narvaiz, P., Campos, C.A., Gerschenson, L.N. Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree. Food Sci. Technol. Int. 2014;20(1):71-80.
http://dx.doi.org/10.1177/1082013212472350