Abstract
A popular method for electron-beam sterilization of agricultural products consists in their exposure to ionizing radiation, also called beta-radiation. Beta-radiation contributes to the preservation of the quality and safety of freshly harvested crops and can be used to disinfect semi-finished products. In this work, we aimed to study the effect of various doses of ionizing radiation (1, 3, 6 and 9 kGy) on vacuumized peeled and cut potatoes of the Bellarosa variety. Potato samples were treated with ascorbic acid at concentrations of 3, 6 and 9% in order to preserve the native content of vitamin C and the initial structural and mechanical properties. PET packages were used for evacuation, since this material emits no hazardous or harmful impurities in such aggressive environments as 9% ascorbic acid solution and 9 kGy radiation. Studies of organoleptic, physicochemical and microbiological parameters of semi-finished potato products were carried out using conventional methods. According to the obtained results, an irradiation dose of 1 kGy neither affects significantly the quality of a semi-finished potato product, nor contributes to a decrease in the number of pathogens. An irradiation dose of 3 kGy has no significant effect on the controlled parameters, although a decrease in the number of pathogens is observed. An irradiation dose of 6 kGy has a significant effect on the microbiological indicators; however, at low concentrations of ascorbic acid (3 and 6%), the organoleptic indicators of the studied semi-finished products begin to deteriorate. At a dose of 9 kGy, almost all microorganisms die, and the controlled parameters deteriorate regardless of the ascorbic acid concentration. It is concluded that the optimal irradiation doses for semi-finished potato products comprise 3 and 6 kGy. The optimal concentration of ascorbic acid was found to be 9%, at which the quality and safety indicators of semifinished potato products are preserved for 7 days of storage.
Highlights
A popular method for electron-beam sterilization of agricultural products consists in their exposure to ionizing radiation, called beta-radiation
PET packages were used for evacuation, since this material emits no hazardous or harmful impurities in such aggressive environments as 9% ascorbic acid solution and 9 kGy radiation
Physicochemical and microbiological parameters of semi-finished potato products were carried out using conventional methods
Summary
ОКО (общий контрольный образец) 1КО 3КО 6КО 9КО 0А3 (контрольный образец) 0А6 (контрольный образец) 0А9 (контрольный образец) 1А3 1А6 1А9 3А3 3А6 3А9 6А3 6А6 6А9 9А3 9А6 9А9. Все образцы полуфабрикатов оценивались по органолептическим, физико-химическим и микробиологическим показателям. 2) [26], а также признаки потемнения образцов, наличие запахов озона и продуктов пиролиза. Определение физико-химических и микробиологических показателей осуществлялось на базе Центра коллективного пользования Института неорганической химии СО РАН и Испытательного лабораторного центра Управления Роспотребнадзора по Новосибирской области соответственно. Требования к органолептическим показателям полуфабриката из картофеля Table 2. Requirements for sensory characteristics of semi-finished product from potatoes
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