Effects of ionizing radiation on sensorial, chemical, and microbiological quality of frozen corn and peas.
The effects of irradiation (0, 1.8, and 4.5 kGy) on the quality of frozen corn and peas were investigated during a 12month period of postirradiation storage at -18 degrees C. Irradiation of frozen corn and peas caused a reduction in ascorbic acid content of both vegetables and a loss of texture in peas but had no significant effects on instrumental color parameters (L*, a*, and b*), carotenoid and chlorophyll content, or antioxidant capacity of corn and peas. Irradiation reduced microbial loads of frozen peas and increased display life at 23 degrees C of thawed peas by preserving the green color, apparently because of slower increases in the population of acid-producing microorganisms in the irradiated samples. Overall, irradiation significantly reduced the microbial load and increased the display life of peas and had minimal detrimental effects on the quality of frozen corn and peas.
Fan
Xuetong
X
U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA. xuetong.fan@ars.usda.gov
Sokorai
Kimberly J B
KJ
D003257:Consumer Product Safety; D004307:Dose-Response Relationship, Radiation; D005514:Food Irradiation / Q000009:adverse effects / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005628:Frozen Foods / Q000528:radiation effects; D005720:Gamma Rays; D018532:Pisum sativum / Q000382:microbiology / Q000528:radiation effects* / Q000592:standards; D011786:Quality Control; D013649:Taste; D013997:Time Factors; D003313:Zea mays / Q000382:microbiology / Q000528:radiation effects* / Q000592:standards