Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree
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...
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2014
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| LEADER | 13771caa a22016817a 4500 | ||
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| 001 | PAPER-11019 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204107.0 | ||
| 008 | 190411s2014 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84890916048 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Gliemmo, M.F. | |
| 245 | 1 | 0 | |a Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree |
| 260 | |c 2014 | ||
| 270 | 1 | 0 | |m Campos, C.A.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Int. Güiraldes s/n, 1428 Buenos Aires, Argentina; email: carmen@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a 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). |l eng | |
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: We acknowledge the financial support from Universidad de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina and Agencia Nacional de Investigaciones Científicas y Tecnológicas de la República Argentina. | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Int. Güiraldes s/n, 1428 Buenos Aires, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Cientyficas y Tecnicas de la Republica, Argentina | ||
| 593 | |a Food Irradiation Section Radiation Technology and Applications, Ezeiza Atomic Center, National Atomic Energy Commission, Argentina | ||
| 690 | 1 | 0 | |a COLOR STABILITY |
| 690 | 1 | 0 | |a GAMMA IRRADIATION |
| 690 | 1 | 0 | |a MICROBIAL SPOILAGE |
| 690 | 1 | 0 | |a PUMPKIN |
| 690 | 1 | 0 | |a COLOR STABILITY |
| 690 | 1 | 0 | |a CUCURBITA MOSCHATA |
| 690 | 1 | 0 | |a GAMMA IRRADIATION |
| 690 | 1 | 0 | |a MICROBIAL SPOILAGE |
| 690 | 1 | 0 | |a PHYSICOCHEMICAL CHARACTERISTICS |
| 690 | 1 | 0 | |a PUMPKIN |
| 690 | 1 | 0 | |a STORAGE TEMPERATURES |
| 690 | 1 | 0 | |a SYNERGISTIC EFFECT |
| 690 | 1 | 0 | |a IRRADIATION |
| 690 | 1 | 0 | |a MATHEMATICAL MODELS |
| 690 | 1 | 0 | |a GAMMA RAYS |
| 690 | 1 | 0 | |a ANALYSIS OF VARIANCE |
| 690 | 1 | 0 | |a BACTERIAL COUNT |
| 690 | 1 | 0 | |a CHEMISTRY |
| 690 | 1 | 0 | |a FOOD CONTROL |
| 690 | 1 | 0 | |a FOOD HANDLING |
| 690 | 1 | 0 | |a FOOD IRRADIATION |
| 690 | 1 | 0 | |a FOOD QUALITY |
| 690 | 1 | 0 | |a FOOD STORAGE |
| 690 | 1 | 0 | |a GAMMA RADIATION |
| 690 | 1 | 0 | |a MICROBIOLOGY |
| 690 | 1 | 0 | |a PROCEDURES |
| 690 | 1 | 0 | |a RADIATION RESPONSE |
| 690 | 1 | 0 | |a SQUASH |
| 690 | 1 | 0 | |a TIME |
| 690 | 1 | 0 | |a ARTICLE |
| 690 | 1 | 0 | |a COLOR STABILITY |
| 690 | 1 | 0 | |a FOOD CONTROL |
| 690 | 1 | 0 | |a FOOD IRRADIATION |
| 690 | 1 | 0 | |a FOOD STORAGE |
| 690 | 1 | 0 | |a GAMMA IRRADIATION |
| 690 | 1 | 0 | |a METHODOLOGY |
| 690 | 1 | 0 | |a MICROBIAL SPOILAGE |
| 690 | 1 | 0 | |a MICROBIOLOGY |
| 690 | 1 | 0 | |a RADIATION EXPOSURE |
| 690 | 1 | 0 | |a SQUASH |
| 690 | 1 | 0 | |a ANALYSIS OF VARIANCE |
| 690 | 1 | 0 | |a COLONY COUNT, MICROBIAL |
| 690 | 1 | 0 | |a CUCURBITA |
| 690 | 1 | 0 | |a FOOD HANDLING |
| 690 | 1 | 0 | |a FOOD IRRADIATION |
| 690 | 1 | 0 | |a FOOD MICROBIOLOGY |
| 690 | 1 | 0 | |a FOOD QUALITY |
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| 690 | 1 | 0 | |a GAMMA RAYS |
| 690 | 1 | 0 | |a HYDROGEN-ION CONCENTRATION |
| 690 | 1 | 0 | |a TIME FACTORS |
| 690 | 1 | 0 | |a COLOR STABILITY |
| 690 | 1 | 0 | |a GAMMA IRRADIATION |
| 690 | 1 | 0 | |a MICROBIAL SPOILAGE |
| 690 | 1 | 0 | |a PUMPKIN |
| 690 | 1 | 0 | |a ANALYSIS OF VARIANCE |
| 690 | 1 | 0 | |a COLONY COUNT, MICROBIAL |
| 690 | 1 | 0 | |a CUCURBITA |
| 690 | 1 | 0 | |a FOOD HANDLING |
| 690 | 1 | 0 | |a FOOD IRRADIATION |
| 690 | 1 | 0 | |a FOOD MICROBIOLOGY |
| 690 | 1 | 0 | |a FOOD QUALITY |
| 690 | 1 | 0 | |a FOOD STORAGE |
| 690 | 1 | 0 | |a GAMMA RAYS |
| 690 | 1 | 0 | |a HYDROGEN-ION CONCENTRATION |
| 690 | 1 | 0 | |a TIME FACTORS |
| 650 | 1 | 7 | |2 spines |a COLOR |
| 650 | 1 | 7 | |2 spines |a PH |
| 650 | 1 | 7 | |2 spines |a COLOR |
| 650 | 1 | 7 | |2 spines |a COLOR |
| 700 | 1 | |a Latorre, M.E. | |
| 700 | 1 | |a Narvaiz, P. | |
| 700 | 1 | |a Campos, C.A. | |
| 700 | 1 | |a Gerschenson, L.N. | |
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