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Effect of combination processing on the microbial, chemical and sensory quality of ready-to-eat (RTE) vegetable pulav
Effect of irradiation in combination with retort processing on the shelf life and safety aspects of an ethnic Indian food product like vegetable pulav was investigated. Gamma irradiation of RTE vegetable pulav was carried out at different dosage rates with 60Co followed by retort processing. The com...
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| Published in: | Radiation physics and chemistry (Oxford, England : 1993) England : 1993), 2011-12, Vol.80 (12), p.1448-1450 |
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| Main Authors: | , , , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c353t-427b4dca4e1eb3cb30a62fcbf574eb3c2344e7da048664e9e1f87155cb3d37703 |
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| cites | cdi_FETCH-LOGICAL-c353t-427b4dca4e1eb3cb30a62fcbf574eb3c2344e7da048664e9e1f87155cb3d37703 |
| container_end_page | 1450 |
| container_issue | 12 |
| container_start_page | 1448 |
| container_title | Radiation physics and chemistry (Oxford, England : 1993) |
| container_volume | 80 |
| creator | Kumar, R. George, Johnsy Rajamanickam, R. Nataraju, S. Sabhapathy, S.N. Bawa, A.S. |
| description | Effect of irradiation in combination with retort processing on the shelf life and safety aspects of an ethnic Indian food product like vegetable pulav was investigated. Gamma irradiation of RTE vegetable pulav was carried out at different dosage rates with
60Co followed by retort processing. The combination processed samples were analysed for microbiological, chemical and sensory characteristics. Microbiological analysis indicated that irradiation in combination with retort processing has significantly reduced the microbial loads whereas the chemical and sensory analysis proved that this combination processing is effective in retaining the properties even after storage for one year at ambient conditions. The results also indicated that a minimum irradiation dosage at 4.0
kGy along with retort processing at an
F
0 value of 2.0 is needed to achieve the desired shelf life with improved organoleptic qualities.
► A combination processing involving gamma irradiation and retort processing. ► Combination processing reduced microbial loads. ► Minimum dose of 4.0
kGy together with retort processing at
F
0-2.0 is required to achieve commercial sterility. |
| doi_str_mv | 10.1016/j.radphyschem.2011.06.015 |
| format | article |
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60Co followed by retort processing. The combination processed samples were analysed for microbiological, chemical and sensory characteristics. Microbiological analysis indicated that irradiation in combination with retort processing has significantly reduced the microbial loads whereas the chemical and sensory analysis proved that this combination processing is effective in retaining the properties even after storage for one year at ambient conditions. The results also indicated that a minimum irradiation dosage at 4.0
kGy along with retort processing at an
F
0 value of 2.0 is needed to achieve the desired shelf life with improved organoleptic qualities.
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kGy together with retort processing at
F
0-2.0 is required to achieve commercial sterility.</description><identifier>ISSN: 0969-806X</identifier><identifier>EISSN: 1879-0895</identifier><identifier>DOI: 10.1016/j.radphyschem.2011.06.015</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Combination treatment ; Gamma irradiation ; Microbial quality ; Ready-to-eat ; Retort processing ; Shelf stable product</subject><ispartof>Radiation physics and chemistry (Oxford, England : 1993), 2011-12, Vol.80 (12), p.1448-1450</ispartof><rights>2011 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c353t-427b4dca4e1eb3cb30a62fcbf574eb3c2344e7da048664e9e1f87155cb3d37703</citedby><cites>FETCH-LOGICAL-c353t-427b4dca4e1eb3cb30a62fcbf574eb3c2344e7da048664e9e1f87155cb3d37703</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Kumar, R.</creatorcontrib><creatorcontrib>George, Johnsy</creatorcontrib><creatorcontrib>Rajamanickam, R.</creatorcontrib><creatorcontrib>Nataraju, S.</creatorcontrib><creatorcontrib>Sabhapathy, S.N.</creatorcontrib><creatorcontrib>Bawa, A.S.</creatorcontrib><title>Effect of combination processing on the microbial, chemical and sensory quality of ready-to-eat (RTE) vegetable pulav</title><title>Radiation physics and chemistry (Oxford, England : 1993)</title><description>Effect of irradiation in combination with retort processing on the shelf life and safety aspects of an ethnic Indian food product like vegetable pulav was investigated. Gamma irradiation of RTE vegetable pulav was carried out at different dosage rates with
60Co followed by retort processing. The combination processed samples were analysed for microbiological, chemical and sensory characteristics. Microbiological analysis indicated that irradiation in combination with retort processing has significantly reduced the microbial loads whereas the chemical and sensory analysis proved that this combination processing is effective in retaining the properties even after storage for one year at ambient conditions. The results also indicated that a minimum irradiation dosage at 4.0
kGy along with retort processing at an
F
0 value of 2.0 is needed to achieve the desired shelf life with improved organoleptic qualities.
► A combination processing involving gamma irradiation and retort processing. ► Combination processing reduced microbial loads. ► Minimum dose of 4.0
kGy together with retort processing at
F
0-2.0 is required to achieve commercial sterility.</description><subject>Combination treatment</subject><subject>Gamma irradiation</subject><subject>Microbial quality</subject><subject>Ready-to-eat</subject><subject>Retort processing</subject><subject>Shelf stable product</subject><issn>0969-806X</issn><issn>1879-0895</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNqNkEFr3DAQhUVJoJtt_4N6aguxO7Js2T6WZdMUAoGwgdyELI93tdjWriQv-N9HZnvIsadhhvfe8D5CvjFIGTDx65g61Z4Os9cHHNIMGEtBpMCKT2TFqrJOoKqLG7KCWtRJBeLtM7nz_ggAZVXwFZm2XYc6UNtRbYfGjCoYO9KTsxq9N-Oexi0ckA5GO9sY1d_T5ZXRqqdqbKnH0Vs30_OkehPmJcihauck2ARVoD9edtuf9IJ7DKrpkZ6mXl2-kNtO9R6__ptr8vqw3W0ek6fnP383v58SzQsekjwrm7zVKkeGDdcNByWyTjddUebLIeN5jmWrIK-EyLFG1lUlK4qobHlZAl-T79fc2Oc8oQ9yMF5j36sR7eRlnQnOoc5YVNZXZWzpvcNOnpwZlJslA7mQlkf5gbRcSEsQMpKO3s3Vi7HKxaCTXhscNbbGRbayteY_Ut4BNrePTA</recordid><startdate>20111201</startdate><enddate>20111201</enddate><creator>Kumar, R.</creator><creator>George, Johnsy</creator><creator>Rajamanickam, R.</creator><creator>Nataraju, S.</creator><creator>Sabhapathy, S.N.</creator><creator>Bawa, A.S.</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20111201</creationdate><title>Effect of combination processing on the microbial, chemical and sensory quality of ready-to-eat (RTE) vegetable pulav</title><author>Kumar, R. ; George, Johnsy ; Rajamanickam, R. ; Nataraju, S. ; Sabhapathy, S.N. ; Bawa, A.S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c353t-427b4dca4e1eb3cb30a62fcbf574eb3c2344e7da048664e9e1f87155cb3d37703</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Combination treatment</topic><topic>Gamma irradiation</topic><topic>Microbial quality</topic><topic>Ready-to-eat</topic><topic>Retort processing</topic><topic>Shelf stable product</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kumar, R.</creatorcontrib><creatorcontrib>George, Johnsy</creatorcontrib><creatorcontrib>Rajamanickam, R.</creatorcontrib><creatorcontrib>Nataraju, S.</creatorcontrib><creatorcontrib>Sabhapathy, S.N.</creatorcontrib><creatorcontrib>Bawa, A.S.</creatorcontrib><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Radiation physics and chemistry (Oxford, England : 1993)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kumar, R.</au><au>George, Johnsy</au><au>Rajamanickam, R.</au><au>Nataraju, S.</au><au>Sabhapathy, S.N.</au><au>Bawa, A.S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of combination processing on the microbial, chemical and sensory quality of ready-to-eat (RTE) vegetable pulav</atitle><jtitle>Radiation physics and chemistry (Oxford, England : 1993)</jtitle><date>2011-12-01</date><risdate>2011</risdate><volume>80</volume><issue>12</issue><spage>1448</spage><epage>1450</epage><pages>1448-1450</pages><issn>0969-806X</issn><eissn>1879-0895</eissn><abstract>Effect of irradiation in combination with retort processing on the shelf life and safety aspects of an ethnic Indian food product like vegetable pulav was investigated. Gamma irradiation of RTE vegetable pulav was carried out at different dosage rates with
60Co followed by retort processing. The combination processed samples were analysed for microbiological, chemical and sensory characteristics. Microbiological analysis indicated that irradiation in combination with retort processing has significantly reduced the microbial loads whereas the chemical and sensory analysis proved that this combination processing is effective in retaining the properties even after storage for one year at ambient conditions. The results also indicated that a minimum irradiation dosage at 4.0
kGy along with retort processing at an
F
0 value of 2.0 is needed to achieve the desired shelf life with improved organoleptic qualities.
► A combination processing involving gamma irradiation and retort processing. ► Combination processing reduced microbial loads. ► Minimum dose of 4.0
kGy together with retort processing at
F
0-2.0 is required to achieve commercial sterility.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.radphyschem.2011.06.015</doi><tpages>3</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0969-806X |
| ispartof | Radiation physics and chemistry (Oxford, England : 1993), 2011-12, Vol.80 (12), p.1448-1450 |
| issn | 0969-806X 1879-0895 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_926330921 |
| source | ScienceDirect Freedom Collection |
| subjects | Combination treatment Gamma irradiation Microbial quality Ready-to-eat Retort processing Shelf stable product |
| title | Effect of combination processing on the microbial, chemical and sensory quality of ready-to-eat (RTE) vegetable pulav |
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