Ouattara, Blaise; Sabato, Susy Frey et Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033
(2002).
Use of gamma-irradiation technology in combination with edible coating to produce shelf-stable foods
Radiation Physics and Chemistry
, vol. 63
, nº 3-6.
pp. 305-310.
DOI: 10.1016/S0969-806X(01)00517-5.
Résumé
This research was undertaken to determine the effectiveness of low-dose gamma-irradiation combined with edible coatings to produce shelf-stable foods. Three types of commercially distributed food products were investigated: precooked shrimps, ready to cook pizzas, and fresh strawberries. Samples were coated with various formulations of protein-based solutions and irradiated at total doses between 0 and 3 kGy. Samples were stored at 4°C and evaluated periodically for microbial growth. Sensorial analysis was also performed using a nine-point hedonic scale to evaluate the organoleptic characteristics (odor, taste and appearance). The results showed significant (p[less-than-or-equals, slant]0.05) combined effect of gamma-irradiation and coating on microbial growth (APCs and Pseudomonas putida). The shelf-life extension periods ranged from 3 to 10 days for shrimps and from 7 to 20 days for pizzas, compared to uncoated/unirradiated products. No significant (p>0.05) detrimental effect of gamma-irradiation on sensorial characteristics (odor, taste, appearance) was observed. In strawberries, coating with irradiated protein solutions resulted in significant reduction of the percentage of mold contamination.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | Gamma irradiation; Edible coating; Shelf life |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 04 mars 2025 15:15 |
| Dernière modification: | 04 mars 2025 15:15 |
| URI: | https://espace.inrs.ca/id/eprint/15007 |
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