Microbiological, chemical, and sensory quality changes in Pico de gallo as affected by gamma radiation /
a dose of I kGy. Microbiological tests showed that radiation
| Main Author: | |
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1994.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | a dose of I kGy. Microbiological tests showed that radiation acceptability) showed no difference between radiated and Ascorbic acid content initially decreased in response to attributes (color, flavor, texture, odor, heat and overall concentration decreased during storage while C02 concentration increased. Sensory data for six different control samples. GC-MS results showed minor differences in decreased bacterial counts on TSA, APT and MRS plates. during storage. Levels of acetaldehyde and ethanol in the end of the study. Headspace composition was not affected by extensively demethylated, and pectin DE was unaffected by flavor volatiles between radiated and control samples, and gallo. Samples of pico de gallo were exposed to cobalt'o at gamma processing but minor differences were observed at the gamma radiation. In both control and radiated samples 02 microbiological, sensorial and chemical quality of pico de product were unaffected by radiation and storage. Pectin radiation and storage. Radiation resulted in conversion of CSP to NXP. Levels of solubility was affected by radiation treatment and storage. the effects of gamma radiation and storage at 2'C on the This study was undertaken to gain a greater understanding of while levels of CSP and OHSP decreased. Pectins were WSP and NXP increased in both treatments during storage, |
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| Item Description: | "Major subject: Food Science & Technology". Vita. |
| Physical Description: | x, 58 leaves : illustrations ; 28 cm. Also available online. |
| Bibliography: | Includes bibliographical references. |