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

publication outlet

JOURNAL OF FOOD SCIENCE

author list (cited authors)
HOWARD, L. R., MILLER, G. H., & WAGNER, A. B.
publication date
2013
publisher
Wiley Publisher
keywords
  • Pico De Gallo
  • Minimally Processed
  • Pectin
  • Ascorbic Acid
  • Irradiation
citation count

31

identifier
346024SE
Digital Object Identifier (DOI)
start page
461
end page
464
volume
60
issue
3