Shelf Life and Sensory Characteristics of Baby Spinach Subjected to Electron Beam Irradiation |
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Authors: | Jack A. Neal Betsy Booren Luis Cisneros-Zevallos Rhonda K. Miller Lisa M. Lucia Joseph E. Maxim Alejandro Castillo |
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Affiliation: | Authors are with Dept. of Animal Science, 2471 TAMU, Texas A&M Univ., College Station, TX 77843-2471, U.S.A. Direct inquiries to author Neal (E-mail: jneal@central.uh.edu). |
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Abstract: | Abstract: The use of ionizing radiation for the control of foodborne pathogens and extending the shelf life of fresh iceberg lettuce and fresh spinach has recently been approved by the U.S. Food and Drug Administration. The efficacy of electron beam irradiation for controlling foodborne pathogens has been reported. For this experiment, the effectiveness of electron beam irradiation on the microbiological and sensory characteristics of fresh spinach was studied. Total aerobic plate counts were reduced by 2.6 and 3.2 log CFU/g at 0.7 and 1.4 kGy, respectively. Lactic acid bacteria were reduced at both doses of e-beam but grew slowly over the 35 d of the experiment. Yeasts and molds were not reduced in samples exposed to 0.7 kGy whereas 1.4 kGy significantly reduced microbial counts. Gas compositions (O2 and CO2) were significantly different than controls. Oxygen levels inside the spinach sample bags decreased over time; however, O2 levels did not drop below 1% that can induce anaerobic fermentation. CO2 levels for all treatments increased through day 4; yet 7 d after irradiation, CO2 level differences were not significant in both control and irradiated samples. Irradiation dose did not affect the basic tastes, aromatics, or mouth feels of fresh spinach, however; hardness attributes decreased as irradiated dose increased and slimy attributes of fresh spinach were higher in control samples compared to irradiated samples. |
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Keywords: | gas composition microbial quality sensory evaluation shelf life extension spinach |
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