Study of γ Irradiation and Storage Time on Microbial Load and Chemical Quality of Persian Saffron
Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 32797
Study of γ Irradiation and Storage Time on Microbial Load and Chemical Quality of Persian Saffron

Authors: M. Jouki, N. Khazaei , A. Kalbasi , H. Tavakolipour, S. Rajabifar, F. Motamedi. Sedeh, A. Jouki

Abstract:

Irradiation is considered one of the most efficient technological processes for the reduction of microorganisms in food. It can be used to improve the safety of food products, and to extend their shelf lives. The aim of this study was to evaluate the effects of gamma irradiation for improvement of saffron shelf life. Samples were treated with 0 (none irradiated), 1.0, 2.0, 3.0 and 4.0 kGy of gamma irradiation and held for 2 months. The control and irradiated samples were underwent microbial analysis, chemical characteristics and sensory evaluation at 30 days intervals. Microbial analysis indicated that irradiation had a significant effect (P < 0.05) on the reduction of microbial loads. There was no significant difference in sensory quality and chemical characteristics during storage in saffron.

Keywords: gamma irradiation, saffron, microbes, contamination.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1329202

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 4188

References:


[1] WHO. Wholesomeness of Irradiated Food, Report of a joint FAO / IAEA / WHO Expert committee WHO Tech. Rep. Ser. 659, Geneva. 1981.
[2] J.F. Diehl and E.S. Josphson Assessment of The Wholesomeness of Irradiated Food (a review) Acta Aliment aria 23 (2), 195-214. 1994. H. Poor, An Introduction to Signal Detection and Estimation. New York: Springer-Verlag, 1985, ch. 4.
[3] J.F. Diehl. Safety of irradiated Foods, 2nd Edition. Marcel Dekker, inc., New York, PP.38, 56, 57, 229, 241.
[4] E.S. Josephson, M.H. Thomas and W.K. Calhoun. Nutritional aspects of Food irradiation; an overview. Journal of Food processing and preservation 2: 299-313. 1978.
[5] D. Olsen. Irradiation of food. Scientific status summary. Food technology 52 (1), 56-62. 1998.
[6] T. Radomyski, E.A. Murano, D.G. Olsen and P.S. Murano. Elimination of Pathogens of significance in food by Low-dose irradiation: a review, Journal of Food protection 57(1), 73 - 83.1994.
[7] WHO. High - dose irradiation: wholesomeness of food irradiated with doses above 10 kGy, Report of a joint FAO / IAEA / WHO Study group, WHO technical Report series 890, World Health Organization, Geneva. 1999.
[8] L.S. Andrews, M. Armanda, R.M. Grander, J.A. Liuzzo, P.S. Murano and E.A. Murano Food preservation using ionizing radiation . Review of Environmental and contaminant Toxicology 154: 1-53. 1998.
[9] WHO. Safety and nutritional adequacy of irradiated food. World Health Organization. Geneva. 1994.
[10] A.V. Zareena. J-Agric - food -Chem. 2001 Feb: 49 (2) 687 - 91. Chemical investigation of gamma irradiation saffron (crocus sativus l.) 2001.
[11] Rastkari N, Razzaghi N, Afarin L & Alemi R (1991) effect of gamma irradiation on chemical properties of saffron pigments, ISHS Acta Agriculture 739: 11 International Symposium on Saffron Biology and Technology.