ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Irradiation pasteurization of flour and bread at 50,000 rads markedly reduced their microflora. Irradiation pasteurization of bread in combination with the irradiated flour extended the period of freedom or low incidence of mold growth when stored at 21–25°C improving the use of fresh bread for flights having several weeks duration. The irradiation process reduced the presence of the mold genera Aspergillus and Penicillium, which suggests an advantage when considering potential toxic metabolites that may result from mold growth. Chemical measurements, involving TBA value, gas chromatography of bread volatiles, and infrared scanning of the bread lipids, did not show any major influences due to the irradiation process. Irradiated white bread samples after short term storage contained a new carbonyl group identified in the infrared scan that was not noted in the control white bread. This same compound, tentatively identified as propionaldehyde, appeared after 12 wk in non-irradiated white bread. Panel evaluations were unable to distinguish aroma, appearance, flavor, texture or freshness differences attributable to the irradiation process used in this study. Within the type of bread specified by NASA, no general detrimental quality changes were observed due to the irradiation treatments used. Overall the results support the application of low dose irradiation in the extension of mold-free fresh bread for space flights.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1973.tb02795.x
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