Effect of irradiation on the colour of ground red paprika

✍ Scribed by M. Fekete-Halasz; J. Kispéter

• Publisher: Elsevier Science
• Year: 1996
• Tongue: English
• Weight: 100 KB
• Volume: 48
• Category: Article
• ISSN: 0969-806X
• DOI: 10.1016/0969-806x(96)81114-5

✦ Synopsis

Shelf-life of a refrigerated, vacuum-packed, ready-to-fry, minced meat product, "tenderloin rolls", can be considerably extended by combining slight reductions of its pH and water activity with a gamma radiation dose of 2 kGy. In order to assess the microbiological safety of such extended shelf-life, chilled product, Listeria monocytogenes strain No. IO 4ab was inoculated into the product at IO' and Iti per gram inoculum levels., resp., before radiation treatment. The 2 kGy radiation dose resulted in approx. two log cycles reduction of the cfu of L. monocyfogenes, somewhat less in that of lactic acid bacteria, while one log cycle decrease was observed in the total aerobic plate count. Lbferia monocylogenes failed to grow in the unirradiated product held at +2'C for 4 weeks plus one week at + 10°C however, it survived well, while its residual population decreased gradually in the irradiated product during the same post-irradiation storage. For the fourth week of refrigerated storage, lactic acid bacteria became the dominant component of the microflora in all experimental batches.