Combined Effects of γ‐Irradiation and Ascorbic Acid on the Physicochemical Properties, Microbial Stability and Aroma Profile of Onion Puree During Storage. Issue 6 (9th May 2014)

• Record Type: Journal Article
• Authors: Sadoughi, N.; Karim, R.; Hashim, D.M.; Zainuri, A.; Ghazali, H.M.
• Is Part Of: Journal of food processing and preservation. Volume 39:Issue 6(2015:Dec.)
• Page Start: 645
• Page End: 652
• Publication Date: 2014-05-09
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.12272
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: The onion was first pureed and then added with 0.5% ascorbic acid before it was γ‐irradiated at 2 kGy. The puree was then stored at 4, 10 and 27C for up to 28 days. Changes monitored included pH, titratable acidity, total soluble solids, color, total bacteria and yeast counts, organic acids and sensory property of the puree. Results show that the combined treatments reduced the contamination levels of the total bacteria and yeasts, and it helped to stabilize the color, and other physicochemical properties, such as pH, acidity, organic acid composition and contents of cold‐stored onion puree. This study has shown that onion puree kept the initial color of fresh onion puree after 2 kGy γ‐irradiation if it contained 0.5% ascorbic acid and storage at 4C for 28 days. Practical Applications: Thermal treatment is a common method to reduce microbiological contamination. However, thermal treatment can diminish nutrient value of food and reduce the foods flavor and aroma. Nonthermal processing, such as additives and irradiation, that reduce microbial content without effects on flavor, color and nutrient value of the foods is developing. The present study investigated the combined effect of γ‐irradiation and added ascorbic acid on yellow onion ( A llium cepa Linnaeus, Lilliaceae).