Sensory evaluation and pH of salad dressings treated by gamma radiation
Keywords:Hunger; Food waste; Food irradiation; Sensory analysis; pH.
The pH measurements of ready-to-eat salad dressings were evaluated to verify their stability against treatments with gamma radiation doses. Sensory analyzes of two salad dressings were conducted to verify consumer acceptance of salad dressings, treated by the process of irradiation by gamma rays, in the doses: 3 kGy and 5 kGy. The study protocol was carried out in two phases. In phase 1, the analyzes were conducted shortly after the samples were irradiated, which were close to their manufacturing dates. In phase 2, the samples were reassessed after a period of storage, close to their expiry date. The irradiation, in the absorbed doses studied, did not influence the pH and the results of the sensorial analysis indicated good acceptance of the irradiated sauces by the tasters.
AOAC 1995 Association Of Official Analytical Chemists. Official Methods of Analysis of AOAC International, (16a.ed.) Arlington, v.2.
Bearth, A., & Siegrist, M. (2019). “As long as it is not irradiated” – Influencing factors of US consumers’ acceptance of food irradiation. Food Quality and Preference, 71, 141–148. https://doi.org/10.1016/j.foodqual.2018.06.015
Bhattacharya, S., Vasudha, N., & Krishna, K. (2004) Rheological Behaviour of Processed Mustard Storage Effects. Journal of Food Engineering., v., 63, p. 209–217,
Beuchat, L. R. (2006) Pathogenic microorganisms associated with fresh produce. Journal of Food Protection., v. 59, p. 204–216.
Bevelacqua, J. J., & Javad Mortazavi, S. M. (2020). Can irradiated food have an influence on people’s health? In Genetically Modified and Irradiated Food, Capítulo 11, 243–257, Elsevier. https://doi.org/10.1016/B978-0-12-817240-7.00015-2
Bisht, B., Bhatnagar, P., Gururani, P., Kumar, V., Tomar, M. S., Sinhmar, R., Rathi, N., & Kumar, S. (2021). Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review. Trends in Food Science & Technology, 114, 372–385. https://doi.org/10.1016/j.tifs.2021.06.002
Brasil. (2001) Ministério da Saúde. Agência Nacional de Vigilância Sanitária. Resolução – RDC nº 21 de 26 de janeiro de 2001. Diário Oficial da União. Brasília, 29 jan. 2001.
Chatsisvili, N. T., Amvrosiadis, I., & Kiosseoglou, V. (2012) Physicochemical properties of a dressing-type o/w emulsion as influenced by orange pulp fiber incorporation. LWT - Food Science. and Technology v. 46, p. 335 – 340.
Diehl, J. F. (1995) Safety of Irradiated Foods, (2a edition), Marcel Dekker, Inc., New York.
FDA 2018, Irradiation in the Production, Processing, and Handling of Food Us Food and Drug Administration Regulation, Edition. The Law Library
FDA 2012 a FOOD AND DRUG ADMINISTRATION UNITED STATE. Code of Federal Regulations: U.S. Government Printing Office, Washington DC, (21CRF169.150). http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=169.150&Sear chTerm=salad%20dressing.
FDA 2012 b FOOD AND DRUG ADMINISTRATION UNITED STATE. Code of Federal Regulations, U.S. Government Printing Office, Washington DC, , (21CRF 179.45). http://www.fda.gov/Food/FoodIngredientsPackaging/IrradiatedFoodPackaging/ucm074764 .htm.
FAO (2021) Food and Agriculture Organization Tracking progress on food and agriculture related SDG indicators https://www.fao.org/sdg-progress-report/2021/en/
FAO (2010) FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS –.< http://www.fao.org>.
Galati, A., Moavero, P., & Crescimanno, M. (2019). Consumer awareness and acceptance of irradiated foods: the case of Italian consumers. British Food Journal (Croydon, England), 121(6), 1398–1412. https://doi.org/10.1108/bfj-05-2018-0336
Gallo, J. M. A. S., Santos, E. M., Bussadori, S. K., Gonçalves, M. L. L., Sobral, A. P. T., Raimundo, D. C., & Sabato, S. F. (2022). Avaliação sobre o conhecimento e aceitação de alimentos irradiados no banco de alimentos no Brasil-divulgação sobre os benefícios da tecnologia. Research, Society and Development, 11(8), e43811831241-e43811831241.
ICGFI (1992) INTERNATIONAL CONSULTATIVE GROUP ON FOOD IRRADIATION Collection of ICGFI documents on codes of good irradiation practice for treatment of various food commodities. Training manual on operation of food irradiation facilities, nº 14. Vienna.
Instituto Adolfo Lutz. Métodos físico-químicos para análise de alimentos. (5a Ed.,) 2005.
Jo, C., Kim, D. H., Shin, M. G., Kang, I. J., & Byun, M. W. (2003) Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, Bulgogi. Radiation Physics and Chemistry v. 68, p. 851 - 856.
Kurtzman, C. P., Rogers, R., & Hazeltine, C. W. (1971) Microbiological spoilage of mayonnaise and salad dressings. Applied Microbiology. v. 21 p.870 – 874.
Meyer, R. S., Grant, M. A., Luedecke, L. O., & Leung, H. K. (1989) Effects of pH and water activity on microbiological stability of salad dressing. Journal of Food Protection 52 (7) p. 477 - 479,
Mordor Intelligence (2022) Related Reports Mercado de molhos para salada - crescimento, tendências, impacto do covid-19 e previsões https://www.mordorintelligence.com/pt/industry-reports/salad-dressing-market
Yang, C. M., Luedecke, L., O., & Swanson, B. G. (2003) Inhibition of microorganisms in salad dressing by sucrose and methylglucose fatty acid monoesters, Journal of Food Processing Preservation, v. 27, p. 285 - 298.
Park, G. J., Song, S. B., Kim, H. J., Ham, J. I., Yoon, Y., Chung, W. H., Kim, J. E., Gao, M., & Lee, W. J. (2012)Radiation Physics and Chemistry, v 81, p. 1118 – 1120.
Perrechil, F. A., Santana, R. C., Fasolin, L. H., Silva, C. A. S., & Cunha, R. L. (2010) Rheological and structural evaluations of commercial Italian salad dressings. Ciência e Tecnologia de Alimentos, Campinas, v. 30, p. 477 – 482.
Rocha, A. F., Ferreira, N. N., De Souza, A. R. M., Flores, I. J., & Arthur, V. (2021). Aceitação e consumo de alimentos irradiados em Goiânia-GO / Acceptance and consumption of irradiated foods in Goiânia-GO. Brazilian Journal of Animal and Environmental Research, 4(2), 1618–1632. https://doi.org/10.34188/bjaerv4n2-005
Sachs, J., Kroll, C., Lafortune, G., Fuller, G., & Woelm, F. (2021). The Decade of Action for the Sustainable Development Goals: Sustainable Development Report 2021. Cambridge: Cambridge University Press. https://www.sdgindex.org
Smittle, R. B., & Flowers, R. S. (1982) Acid Tolerant microorganisms involved in the spoilage of salad dressings, Journal of Food Protection, v. 45 (10) p. 977 - 983,.
WHO (2017). Technical Report Series No. 1007, Evaluation of Certain Food Additives: Eighty-Fourth Report of the Joint FAO/WHO Expert Committee on Food Additives. World Health Organization, Geneva, Switzerland. https://apps.who.int/iris/handle/10665/204410
How to Cite
Copyright (c) 2023 Juliana Maria Altavista Sagretti Gallo; Elaine Marcílio Santos; Marcela Leticia Leal Gonçalves; Ana Paula Taboada Sobral; Daniele Raimundo; Alana Ribeiro Nascimento; Sandra Kalil Bussadori; Milton Ricardo Azedo; Susy Frey Sabato
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.