RT Journal Article
T1 The impact of E-beam treatment on the microbial population and sensory quality of hard annatto-coloured cheese
A1 Velasco De Diego, Raquel
A1 Cambero Rodríguez, María Isabel
A1 Ordóñez Pereda, Juan Antonio
A1 Cabeza Briales, María Concepción
AB The effects of E-beam radiation on microbiota, colour, texture and sensorial properties of hard annatto-coloured cheese during storage at 4 and 14 °C were studied. Doses of up to 2 kGy provoked a decrease in the total bacterial number, although microbiota recovery to initial levels during storage, even under refrigeration temperature, was observed. However, a higher temperature (14 °C) was required to detect bacterial growth in cheese treated at 3 kGy. Moreover, the effects of the dose on the hardness, springiness, cohesiveness and colour parameters were interdependent of the storage conditions. According to the combined effects of E-beam treatment and storage conditions, multivariate cluster analysis allowed treated cheeses irradiated at 0–1 kGy (cluster 1) to be distinguished from those irradiated at 2–3 kGy (cluster 2), which were stored at 4 °C for 28 days. Cluster 3 included irradiated cheeses (1–3 kGy) stored at a higher temperature (14 °C). Although off-odour and off-flavours arose immediately after treatment, they disappeared progressively during storage at doses lower than 2 kGy. Nevertheless, consumers could detect changes in the colour derived from the radiation at 2 kGy, however, those changes may be unimportant because of the wide colour ranges of commercial annatto-coloured cheeses
PB Elsevier
SN 0023-6438
YR 2019
FD 2019
LK https://hdl.handle.net/20.500.14352/96816
UL https://hdl.handle.net/20.500.14352/96816
LA eng
NO Velasco R, Cambero MI, Ordóñez JA, Cabeza MC. The Impact of E-beam Treatment on the Microbial Population and Sensory Quality of Hard Annatto-coloured Cheese. LWT Food Sci Technol. 2019; 101:315-22
NO Universidad Complutense de Madrid
DS Docta Complutense
RD 3 oct 2024