000148447 001__ 148447
000148447 005__ 20250121144846.0
000148447 0247_ $$2doi$$a10.1016/j.ijfoodmicro.2020.108774
000148447 0248_ $$2sideral$$a119095
000148447 037__ $$aART-2020-119095
000148447 041__ $$aeng
000148447 100__ $$0(orcid)0000-0001-5635-413X$$aTejedor-Calvo, E.
000148447 245__ $$aEffects of gamma irradiation on the shelf-life and bioactive compounds of Tuber aestivum truffles packaged in passive modified atmosphere
000148447 260__ $$c2020
000148447 5060_ $$aAccess copy available to the general public$$fUnrestricted
000148447 5203_ $$aThe effects of gamma irradiation (0.5, 1.0, 1.5 and 2.5 kGy doses) on Tuber aestivum packaged under modified atmosphere was evaluated. The respiration rate, microbial populations, sensory characteristics and content of bioactive compounds (total carbohydrates, chitins, ß-glucans, proteins, total phenols and sterols) were monitored from immediately after treatment up to day 42 of storage at 4 °C. All the irradiation treatments tested reduced the microbial groups studied by more than 3 log cfu/g. Increasing irradiation doses slowed down the subsequent microbial development throughout the conservation period for all the groups studied. The irradiation treatments did not negatively affect truffle sensory characteristics. Only a slight visible superficial yeast growth was detected at the end of the shelf-life in all doses applied. Total carbohydrate content, chitins, ß-glucans and proteins levels were not affected after irradiation. However, sterols, particularly stigmasterol, slightly decreased after irradiation, while levels of phenolic compounds doubled during storage. Gamma irradiation (2.5 kGy) could be used to extend the shelf-life of summer truffles packaged under modified atmosphere, since no remarkable reduction of bioactive compounds were noticed after 42 days of storage, and their sensory and microbial parameters were of higher quality than those of non-irradiated controls.
000148447 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000148447 590__ $$a5.277$$b2020
000148447 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b25 / 143 = 0.175$$c2020$$dQ1$$eT1
000148447 591__ $$aMICROBIOLOGY$$b36 / 135 = 0.267$$c2020$$dQ2$$eT1
000148447 592__ $$a1.31$$b2020
000148447 593__ $$aFood Science$$c2020$$dQ1
000148447 593__ $$aSafety, Risk, Reliability and Quality$$c2020$$dQ1
000148447 593__ $$aMicrobiology$$c2020$$dQ1
000148447 593__ $$aMedicine (miscellaneous)$$c2020$$dQ1
000148447 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000148447 700__ $$aMorales, D.
000148447 700__ $$0(orcid)0000-0002-7248-234X$$aGarcía-Barreda, S.$$uUniversidad de Zaragoza
000148447 700__ $$0(orcid)0000-0003-4331-9794$$aSánchez, S.$$uUniversidad de Zaragoza
000148447 700__ $$0(orcid)0000-0001-6316-385X$$aVenturini, M.E.$$uUniversidad de Zaragoza
000148447 700__ $$0(orcid)0000-0001-6739-5375$$aBlanco, D.$$uUniversidad de Zaragoza
000148447 700__ $$aSoler-Rivas, C.
000148447 700__ $$0(orcid)0000-0003-3384-7534$$aMarco, P.$$uUniversidad de Zaragoza
000148447 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000148447 7102_ $$15011$$2500$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cArea Ingeniería Agroforestal
000148447 7102_ $$15011$$2705$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cÁrea Producción Vegetal
000148447 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000148447 773__ $$g332 (2020), 108774 [8 pp.]$$pInt. j. food microbiol.$$tINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY$$x0168-1605
000148447 8564_ $$s488676$$uhttps://zaguan.unizar.es/record/148447/files/texto_completo.pdf$$yPostprint
000148447 8564_ $$s1031547$$uhttps://zaguan.unizar.es/record/148447/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000148447 909CO $$ooai:zaguan.unizar.es:148447$$particulos$$pdriver
000148447 951__ $$a2025-01-21-14:47:43
000148447 980__ $$aARTICLE