Shelf life of irradiated minimally processed (MP) watercress (Nasturtium officinale)

Detalhes bibliográficos
Autor(a) principal: Martins,Cecília Geraldes
Data de Publicação: 2007
Outros Autores: Behrens,Jorge Herman, Aragon-Alegro,Lina Casale, Vieira,Vanessa Santos, Costa-Sobrinho,Paulo Souza, Vizeu,Dirceu Martins, Hutzler,Beatriz, Franco,Bernadette Dora Gombossy de Melo, Destro,Maria Teresa, Landgraf,Mariza
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000100008
Resumo: This study was carried out to evaluate the shelf life of minimally processed (MP) watercress exposed to gamma radiation with doses of 1.0; 3.0; 4.0 kGy. Packaged irradiated and non-irradiated MP watercress was subject to sensory analysis. A panel consisting of 25-30 non-trained members, aged 20-55 years, was used. Sensory evaluation was carried out on days 0, 2, 5, 7, 9 and 12 after treatment with packages maintained at 7 °C. The members of the panel rated each sample for overall liking on a hybrid 10 hedonic scale (0 = extremely dislike; 10 = extremely like). Microbiological analyses were also conducted. Compared to the non-irradiated sample, 1 kGy irradiated watercress increased its shelf life by one day (16 days). Shelf lives of samples exposed to higher doses were reduced to 9 days (3 kGy) and 6 days (4 kGy) due to changes in appearance. The microbiological quality was good throughout the experiment.
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spelling Shelf life of irradiated minimally processed (MP) watercress (Nasturtium officinale)watercressvegetable irradiationacceptance testThis study was carried out to evaluate the shelf life of minimally processed (MP) watercress exposed to gamma radiation with doses of 1.0; 3.0; 4.0 kGy. Packaged irradiated and non-irradiated MP watercress was subject to sensory analysis. A panel consisting of 25-30 non-trained members, aged 20-55 years, was used. Sensory evaluation was carried out on days 0, 2, 5, 7, 9 and 12 after treatment with packages maintained at 7 °C. The members of the panel rated each sample for overall liking on a hybrid 10 hedonic scale (0 = extremely dislike; 10 = extremely like). Microbiological analyses were also conducted. Compared to the non-irradiated sample, 1 kGy irradiated watercress increased its shelf life by one day (16 days). Shelf lives of samples exposed to higher doses were reduced to 9 days (3 kGy) and 6 days (4 kGy) due to changes in appearance. The microbiological quality was good throughout the experiment.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2007-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000100008Food Science and Technology v.27 n.1 2007reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612007000100008info:eu-repo/semantics/openAccessMartins,Cecília GeraldesBehrens,Jorge HermanAragon-Alegro,Lina CasaleVieira,Vanessa SantosCosta-Sobrinho,Paulo SouzaVizeu,Dirceu MartinsHutzler,BeatrizFranco,Bernadette Dora Gombossy de MeloDestro,Maria TeresaLandgraf,Marizaeng2007-05-09T00:00:00Zoai:scielo:S0101-20612007000100008Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2007-05-09T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Shelf life of irradiated minimally processed (MP) watercress (Nasturtium officinale)
title Shelf life of irradiated minimally processed (MP) watercress (Nasturtium officinale)
spellingShingle Shelf life of irradiated minimally processed (MP) watercress (Nasturtium officinale)
Martins,Cecília Geraldes
watercress
vegetable irradiation
acceptance test
title_short Shelf life of irradiated minimally processed (MP) watercress (Nasturtium officinale)
title_full Shelf life of irradiated minimally processed (MP) watercress (Nasturtium officinale)
title_fullStr Shelf life of irradiated minimally processed (MP) watercress (Nasturtium officinale)
title_full_unstemmed Shelf life of irradiated minimally processed (MP) watercress (Nasturtium officinale)
title_sort Shelf life of irradiated minimally processed (MP) watercress (Nasturtium officinale)
author Martins,Cecília Geraldes
author_facet Martins,Cecília Geraldes
Behrens,Jorge Herman
Aragon-Alegro,Lina Casale
Vieira,Vanessa Santos
Costa-Sobrinho,Paulo Souza
Vizeu,Dirceu Martins
Hutzler,Beatriz
Franco,Bernadette Dora Gombossy de Melo
Destro,Maria Teresa
Landgraf,Mariza
author_role author
author2 Behrens,Jorge Herman
Aragon-Alegro,Lina Casale
Vieira,Vanessa Santos
Costa-Sobrinho,Paulo Souza
Vizeu,Dirceu Martins
Hutzler,Beatriz
Franco,Bernadette Dora Gombossy de Melo
Destro,Maria Teresa
Landgraf,Mariza
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Martins,Cecília Geraldes
Behrens,Jorge Herman
Aragon-Alegro,Lina Casale
Vieira,Vanessa Santos
Costa-Sobrinho,Paulo Souza
Vizeu,Dirceu Martins
Hutzler,Beatriz
Franco,Bernadette Dora Gombossy de Melo
Destro,Maria Teresa
Landgraf,Mariza
dc.subject.por.fl_str_mv watercress
vegetable irradiation
acceptance test
topic watercress
vegetable irradiation
acceptance test
description This study was carried out to evaluate the shelf life of minimally processed (MP) watercress exposed to gamma radiation with doses of 1.0; 3.0; 4.0 kGy. Packaged irradiated and non-irradiated MP watercress was subject to sensory analysis. A panel consisting of 25-30 non-trained members, aged 20-55 years, was used. Sensory evaluation was carried out on days 0, 2, 5, 7, 9 and 12 after treatment with packages maintained at 7 °C. The members of the panel rated each sample for overall liking on a hybrid 10 hedonic scale (0 = extremely dislike; 10 = extremely like). Microbiological analyses were also conducted. Compared to the non-irradiated sample, 1 kGy irradiated watercress increased its shelf life by one day (16 days). Shelf lives of samples exposed to higher doses were reduced to 9 days (3 kGy) and 6 days (4 kGy) due to changes in appearance. The microbiological quality was good throughout the experiment.
publishDate 2007
dc.date.none.fl_str_mv 2007-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000100008
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000100008
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612007000100008
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.27 n.1 2007
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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