Microbiological, Chemical, and Sensory Changes in Irradiated Pica De Gallo | Academic Article individual record
abstract

The effects of gamma processing (1 kGy) and refrigerated storage (2°C) 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. L‐ascorbic 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

author list (cited authors)
HOWARD, L. R., MILLER, G. H., & WAGNER, A. B.
publication date
1995
published in
keywords
  • Pico De Gallo
  • Minimally Processed
  • Pectin
  • Irradiation
  • Ascorbic Acid