Abstract
The feasibility of extending shelf life of fresh pasta using gamma radiation was evaluated. Microbiological quality and technological and sensorial properties were determined. Commercial gnocchi without chemical preservative was irradiated at doses of 5, 10 and 13 kGy and stored at 7, 15 and 25 °C during 90 days. The 13 kGy dose was effective in reducing the microbial count below the detection limit during storage at 25 °C. The growth of surviving psychrotrophic and mesophilic bacteria and molds and yeasts in pasta irradiated at 5 and 10 kGy was fitted to modified Gompertz and logistic models and kinetic parameters were determined. The gamma radiation did not change the cooking loss but reduced significantly the water absorption. There was no significant difference in the overall impression between control and irradiated samples. Gamma irradiation technology has a great potential to preserve fresh pasta at room temperature for more than 90 days without compromising sensory properties.
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