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Combined effects of γ-irradiation and ascorbic acid on the physicochemical properties, microbial stability and aroma profile of onion puree during storage

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 sens...

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Main Authors: Sadoughi, Navideh, Karim, Roselina, Mat Hashim, Dzulkifly, Zainuri, Ahmad, Mohd Ghazali, Hasanah
Format: Article
Language:English
Published: Wiley Periodicals 2015
Online Access:http://psasir.upm.edu.my/id/eprint/36811/1/Combined%20effects%20of%20%CE%B3-irradiation%20and%20ascorbic%20acid%20on%20the%20physicochemical%20properties%2C%20microbial%20stability%20and%20aroma%20profile%20of%20onion%20puree%20during%20storage.pdf
http://psasir.upm.edu.my/id/eprint/36811/
http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12272/abstract
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spelling my.upm.eprints.368112016-05-17T07:07:02Z http://psasir.upm.edu.my/id/eprint/36811/ Combined effects of γ-irradiation and ascorbic acid on the physicochemical properties, microbial stability and aroma profile of onion puree during storage Sadoughi, Navideh Karim, Roselina Mat Hashim, Dzulkifly Zainuri, Ahmad Mohd Ghazali, Hasanah 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. Wiley Periodicals 2015-12 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/36811/1/Combined%20effects%20of%20%CE%B3-irradiation%20and%20ascorbic%20acid%20on%20the%20physicochemical%20properties%2C%20microbial%20stability%20and%20aroma%20profile%20of%20onion%20puree%20during%20storage.pdf Sadoughi, Navideh and Karim, Roselina and Mat Hashim, Dzulkifly and Zainuri, Ahmad and Mohd Ghazali, Hasanah (2015) Combined effects of γ-irradiation and ascorbic acid on the physicochemical properties, microbial stability and aroma profile of onion puree during storage. Journal of Food Processing and Preservation, 39 (6). pp. 645-652. ISSN 1745-4549 http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12272/abstract 10.1111/jfpp.12272
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description 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.
format Article
author Sadoughi, Navideh
Karim, Roselina
Mat Hashim, Dzulkifly
Zainuri, Ahmad
Mohd Ghazali, Hasanah
spellingShingle Sadoughi, Navideh
Karim, Roselina
Mat Hashim, Dzulkifly
Zainuri, Ahmad
Mohd Ghazali, Hasanah
Combined effects of γ-irradiation and ascorbic acid on the physicochemical properties, microbial stability and aroma profile of onion puree during storage
author_facet Sadoughi, Navideh
Karim, Roselina
Mat Hashim, Dzulkifly
Zainuri, Ahmad
Mohd Ghazali, Hasanah
author_sort Sadoughi, Navideh
title Combined effects of γ-irradiation and ascorbic acid on the physicochemical properties, microbial stability and aroma profile of onion puree during storage
title_short Combined effects of γ-irradiation and ascorbic acid on the physicochemical properties, microbial stability and aroma profile of onion puree during storage
title_full Combined effects of γ-irradiation and ascorbic acid on the physicochemical properties, microbial stability and aroma profile of onion puree during storage
title_fullStr Combined effects of γ-irradiation and ascorbic acid on the physicochemical properties, microbial stability and aroma profile of onion puree during storage
title_full_unstemmed Combined effects of γ-irradiation and ascorbic acid on the physicochemical properties, microbial stability and aroma profile of onion puree during storage
title_sort combined effects of γ-irradiation and ascorbic acid on the physicochemical properties, microbial stability and aroma profile of onion puree during storage
publisher Wiley Periodicals
publishDate 2015
url http://psasir.upm.edu.my/id/eprint/36811/1/Combined%20effects%20of%20%CE%B3-irradiation%20and%20ascorbic%20acid%20on%20the%20physicochemical%20properties%2C%20microbial%20stability%20and%20aroma%20profile%20of%20onion%20puree%20during%20storage.pdf
http://psasir.upm.edu.my/id/eprint/36811/
http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12272/abstract
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score 13.211869

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