Effect of irradiation and chilled storage on the microbiological and sensory quality of a ready meal
The sensory and microbiological quality of both non-irradiated and irradiated cook-chill ready meals consisting of roast beef and gravy, cauliflower and sauce together with roast and mashed potatoes were assessed at intervals during 15 d storage at 2-3 degrees C. Growth of Pseudomonas spp. caused ob...
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| Veröffentlicht in: | International journal of food science & technology 1995-12, Vol.30 (6), p.757-771 |
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| container_title | International journal of food science & technology |
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| creator | McAteer, N.J Grant, I.R Patterson, M.F Stevenson, M.H Weatherup, S.T.C |
| description | The sensory and microbiological quality of both non-irradiated and irradiated cook-chill ready meals consisting of roast beef and gravy, cauliflower and sauce together with roast and mashed potatoes were assessed at intervals during 15 d storage at 2-3 degrees C. Growth of Pseudomonas spp. caused obvious spoilage of the non-irradiated meals after storage, whereas spoilage was not apparent in the irradiated meals. Irradiation (2 and 3 kGy) reduced the number of microorganisms in the meal to |
| doi_str_mv | 10.1111/j.1365-2621.1995.tb01423.x |
| format | Article |
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Growth of Pseudomonas spp. caused obvious spoilage of the non-irradiated meals after storage, whereas spoilage was not apparent in the irradiated meals. Irradiation (2 and 3 kGy) reduced the number of microorganisms in the meal to <100 g-1 initially and significant microbial growth did not occur during storage. Using sensory profiling techniques a trained panel found that the effects of irradiation and chilled storage were most apparent in the cauliflower and potato components and occurred most often in the colour, appearance and textural attributes. The combination of low dose irradiation and chilled storage effectively controlled microbial growth but changes in the sensory characteristics may limit the potential of irradiation to extend the shelf-life and enhance the safety of this ready meal.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.1995.tb01423.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Catering and ready-to-eat meal industries ; cold storage ; cook-chill system ; duration ; food contamination ; Food industries ; food irradiation ; food safety ; food spoilage ; food storage ; Fundamental and applied biological sciences. 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Growth of Pseudomonas spp. caused obvious spoilage of the non-irradiated meals after storage, whereas spoilage was not apparent in the irradiated meals. Irradiation (2 and 3 kGy) reduced the number of microorganisms in the meal to <100 g-1 initially and significant microbial growth did not occur during storage. Using sensory profiling techniques a trained panel found that the effects of irradiation and chilled storage were most apparent in the cauliflower and potato components and occurred most often in the colour, appearance and textural attributes. The combination of low dose irradiation and chilled storage effectively controlled microbial growth but changes in the sensory characteristics may limit the potential of irradiation to extend the shelf-life and enhance the safety of this ready meal.</description><subject>Biological and medical sciences</subject><subject>Catering and ready-to-eat meal industries</subject><subject>cold storage</subject><subject>cook-chill system</subject><subject>duration</subject><subject>food contamination</subject><subject>Food industries</subject><subject>food irradiation</subject><subject>food safety</subject><subject>food spoilage</subject><subject>food storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gamma irradiation</subject><subject>meals</subject><subject>principal component analysis</subject><subject>roast beef</subject><subject>sensory evaluation</subject><subject>sensory properties</subject><subject>sensory quality</subject><subject>storage quality</subject><subject>temperature</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1995</creationdate><recordtype>article</recordtype><recordid>eNqVkF1v0zAUhi0EEmXwG7AQ4i6ZP-I44QaxaR1D0ybRTbu0ThK7c3HjzU615t_jLFXv8Y0lv4-fY78IfaEkp2mdbnLKS5GxktGc1rXIh4bQgvF8_wYtjtFbtCC1IJlIyXv0IcYNIYRxWSxQd2GMbgfsDbYhQGdhsL7H0He4fbTO6Q7HwQdYa5yOh0eNt7YNvrHe-bVtwb2iUffRhxE_78DZYZxsgIOGbsRbDe4jemfARf3psJ-g--XF3fmv7Pr28ur853XWFgWVGdSsLBrWNrJqpAEhdNU1RnJaa2ZEKRpRN10lUqqZLgivgbS0SkzVlV1FDD9B32bvU_DPOx0HtbWx1c5Br_0uKiZ5WRVcJPD7DKavxBi0UU_BbiGMihI1Fas2ampPTe2pqVh1KFbt0-WvhykQUwEmQN_aeDRwIkoqqoT9mLEX6_T4HwPU1e_lSgqZDNlssHHQ-6MBwl9VSi6Feri5VKvlGa2XZ0L9SfznmTfgFaxDetT9ihHKCRWMMkH4P_0ZpoA</recordid><startdate>199512</startdate><enddate>199512</enddate><creator>McAteer, N.J</creator><creator>Grant, I.R</creator><creator>Patterson, M.F</creator><creator>Stevenson, M.H</creator><creator>Weatherup, S.T.C</creator><general>Blackwell Publishing Ltd</general><general>Blackwell Science</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>199512</creationdate><title>Effect of irradiation and chilled storage on the microbiological and sensory quality of a ready meal</title><author>McAteer, N.J ; Grant, I.R ; Patterson, M.F ; Stevenson, M.H ; Weatherup, S.T.C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4417-a9264b2cb78b7fa55e8dbf7319e2f565b59bd8578be2e4039a0c188db8d6d80f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1995</creationdate><topic>Biological and medical sciences</topic><topic>Catering and ready-to-eat meal industries</topic><topic>cold storage</topic><topic>cook-chill system</topic><topic>duration</topic><topic>food contamination</topic><topic>Food industries</topic><topic>food irradiation</topic><topic>food safety</topic><topic>food spoilage</topic><topic>food storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gamma irradiation</topic><topic>meals</topic><topic>principal component analysis</topic><topic>roast beef</topic><topic>sensory evaluation</topic><topic>sensory properties</topic><topic>sensory quality</topic><topic>storage quality</topic><topic>temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>McAteer, N.J</creatorcontrib><creatorcontrib>Grant, I.R</creatorcontrib><creatorcontrib>Patterson, M.F</creatorcontrib><creatorcontrib>Stevenson, M.H</creatorcontrib><creatorcontrib>Weatherup, S.T.C</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>McAteer, N.J</au><au>Grant, I.R</au><au>Patterson, M.F</au><au>Stevenson, M.H</au><au>Weatherup, S.T.C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of irradiation and chilled storage on the microbiological and sensory quality of a ready meal</atitle><jtitle>International journal of food science & technology</jtitle><date>1995-12</date><risdate>1995</risdate><volume>30</volume><issue>6</issue><spage>757</spage><epage>771</epage><pages>757-771</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>The sensory and microbiological quality of both non-irradiated and irradiated cook-chill ready meals consisting of roast beef and gravy, cauliflower and sauce together with roast and mashed potatoes were assessed at intervals during 15 d storage at 2-3 degrees C. Growth of Pseudomonas spp. caused obvious spoilage of the non-irradiated meals after storage, whereas spoilage was not apparent in the irradiated meals. Irradiation (2 and 3 kGy) reduced the number of microorganisms in the meal to <100 g-1 initially and significant microbial growth did not occur during storage. Using sensory profiling techniques a trained panel found that the effects of irradiation and chilled storage were most apparent in the cauliflower and potato components and occurred most often in the colour, appearance and textural attributes. The combination of low dose irradiation and chilled storage effectively controlled microbial growth but changes in the sensory characteristics may limit the potential of irradiation to extend the shelf-life and enhance the safety of this ready meal.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1995.tb01423.x</doi><tpages>15</tpages></addata></record> |
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| ispartof | International journal of food science & technology, 1995-12, Vol.30 (6), p.757-771 |
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| language | eng |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences Catering and ready-to-eat meal industries cold storage cook-chill system duration food contamination Food industries food irradiation food safety food spoilage food storage Fundamental and applied biological sciences. Psychology Gamma irradiation meals principal component analysis roast beef sensory evaluation sensory properties sensory quality storage quality temperature |
| title | Effect of irradiation and chilled storage on the microbiological and sensory quality of a ready meal |
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