MICROBIOLOGICAL, CHEMICAL, AND SENSORY CHANGES IN IRRADIATED PICO DE GALLO Academic Article

abstract

• The effects of gamma processing (1 kGy) and refrigerated storage (2C) on microbiological, sensory, and chemical quality of pico de gullo was studied. Color, flavor, texture, odor, and heat sensory attributes were not affected by radiation treatment. The treatment decreased populations of aerobic mesophilic, heterofermentative, and total lactic microflora during storage. Lascorbic acid content declined 50% in response to gamma processing, but levels were similar in irradiated and nonirradiated samples after 6 wk. Pectin solubility was affected by radiation treatment. Gamma processing caused a reduction in pectin degree of esterification, and conversion of chelator soluble to dilute alkali soluble and nonextractable pectins. Copyright 1995, Wiley Blackwell. All rights reserved

authors

• Wagner, Alfred

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• HOWARD, L. R., MILLER, G. H., & WAGNER, A. B.

citation count

• 31

complete list of authors

• HOWARD, LR||MILLER, GH||WAGNER, AB

publication date

• May 1995

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Ascorbic Acid
• Irradiation
• Minimally Processed
• Pectin
• Pico De Gallo

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1995.tb09803.x

start page

• 461

end page

• 464

volume

• 60

issue

• 3

URL

• http://dx.doi.org/10.1111/j.1365-2621.1995.tb09803.x