Quality Maintenance of “Ready‐to‐eat” Shredded Carrots by Gamma Irradiation
Christian Chervin, Patrick Boisseau
Journal of Food Science
Abstract
ABSTRACT Shredded carrots were either chlorinated, rinsed, and spin‐dried as in industrial processes, or irradiated (2 kGy), replacing the three steps. Several factors defining the quality of minimally processed vegetables were monitored during storage at 10°. Atmospheres inside micro‐porous plastic bags stabilized at 7–15% O 2 and 10–15% CO 2 . Sugar levels in tissues were twice as high in irradiated samples as in chlorinated ones. Irradiation also prevented losses of orange color and carotenes. Growth of aerobic mesophilic and lactic microflora was strongly inhibited by irradiation. Sensory analysis demonstrated preferences for irradiated vegetables. Irradiation, avoiding three potential denaturing steps preserved “ready‐to‐eat” shredded carrots with better quality than those prepared by conventional industrial processes.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
irradiation increases sugar levels
“Sugar levels in tissues were twice as high in irradiated samples as in chlorinated ones”
irradiated vegetables are preferred in sensory analysis
“Sensory analysis demonstrated preferences for irradiated vegetables”
irradiation preserves orange color and carotenes
“Irradiation also prevented losses of orange color and carotenes”