| Literature DB >> 34366475 |
Mahfuzur Rahman1, M A Islam2, Keshob C Das3, Md Salimullah3, M Z I Mollah4, Ruhul A Khan4.
Abstract
The effect of gamma radiation on the decontamination of microbial population, physico-chemical, radiation sensitivity and sensory characteristics of common spices for storage were evaluated. Spices were irradiated with gamma doses of 0 (as control), 2, 4, 6, 8 and 10 kGy, packed in the glass vials and stored at room temperature (22 ± 2°C) in the laboratory. In this research, Bacillus, Salmonella and Listeria species were identified in un-irradiated spice samples. Results also indicated that gamma radiation reduced the total microbial population compared to control and optimum gamma radiation doses (6 kGy for red chili and turmeric; 4 kGy for cumin, coriander, garlic and black pepper; 2 kGy for ginger powder samples) were identified for decontamination of the organisms in the studied spices. It was concluded that no significant differences before and after gamma radiation were observed in physico-chemical, nutritional and sensory properties but significantly changed in microbial load in spices samples. © Association of Food Scientists & Technologists (India) 2021.Entities:
Keywords: Decontamination; Gamma radiation; Physico-chemical; Sensory characteristics; Spices
Year: 2021 PMID： 34366475 PMCID： PMC8292502 DOI： 10.1007/s13197-021-05087-4
Source DB: PubMed Journal: J Food Sci Technol ISSN： 0022-1155 Impact factor: 3.117