Department of Nutrition and Food Technology, School of Agriculture, The University of Jordan, Amman, Jordan.
Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, Hashemite University, Zarqa, Jordan.
Food Sci Technol Int. 2021 Oct;27(7):598-607. doi: 10.1177/1082013220975891. Epub 2020 Dec 6.
The current study aimed to evaluate the preservation of hummus packed in laminated pouches to extend its shelf life for a period of 35 d using a combined treatment of gamma irradiation and refrigerated storage. The effects of different irradiation doses (0, 0.1, 1.5 and 2.5 kGy) and refrigeration (4 °C) against microbial spoilage were investigated. Microbial criteria of total mesophilic aerobic counts, lactic acid bacterial counts, and yeasts and molds decreased significantly ( ≤ 0.05) in a dose dependent manner. Furthermore, dose of 2.5 kGy decreased the lactic acid bacteria counts to undetectable levels for the first 10 d of storage. Although microbial load increased during 35 d of refrigerated storage, samples treated with doses of 1.5 and 2.5 kGy showed a good microbial quality that complies with microbial limits set by national and international authorities for ready to eat foods. Furthermore, , and coliform bacteria were not detected in the irradiated samples as well as in the controls. It was observed that a dose ≥1.5 kGy combined with refrigerated storage at 4 °C could be used to extend the shelf life of hummus samples in laminated pouches up to 35 d.
本研究旨在评估使用伽马射线辐照和冷藏相结合的方法来包装在层压袋中的鹰嘴豆泥的保质期，以延长其保质期 35 天。研究了不同辐照剂量（0、0.1、1.5 和 2.5 kGy）和冷藏（4°C）对微生物腐败的影响。总需氧嗜温菌、乳酸菌和酵母菌和霉菌的微生物标准数量显著下降（≤0.05），呈剂量依赖性。此外，2.5 kGy 的剂量可在冷藏储存的前 10 天内将乳酸菌数量降低至无法检测的水平。尽管在 35 天的冷藏储存过程中微生物负荷增加，但用 1.5 和 2.5 kGy 处理的样品仍具有良好的微生物质量，符合国家和国际权威机构为即食食品设定的微生物限量。此外，辐照样品和对照样品中均未检测到 、 和大肠菌群。结果表明，剂量≥1.5 kGy 与 4°C 冷藏相结合可以将层压袋中鹰嘴豆泥样品的保质期延长至 35 天。
