Effects of γ-irradiation on Listeria monocytogenes population, colour, texture and sensory properties of Feta cheese during cold storage

dc.contributor.author	Κοντελές, Σπύρος	el
dc.contributor.author	Σινάνογλου, Βασιλεία	el
dc.contributor.author	Μπατρινού, Ανθιμία	el
dc.contributor.author	Σφλώμος, Κωνσταντίνος	el
dc.date.accessioned	2015-05-28T18:40:51Z
dc.date.available	2015-05-28T18:40:51Z
dc.date.issued	2015-05-28
dc.identifier.uri	http://hdl.handle.net/11400/11421
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com	en
dc.source	http://www.sciencedirect.com/science/article/pii/S0740002008002025	en
dc.subject	Feta cheese
dc.subject	γ-Irradiation
dc.subject	Τυρί φέτα
dc.subject	Ακτινοβολία γάμμα
dc.title	Effects of γ-irradiation on Listeria monocytogenes population, colour, texture and sensory properties of Feta cheese during cold storage	en
heal.type	journalArticle
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.identifier.secondary	DOI: 10.1016/j.fm.2008.10.006
heal.language	en
heal.access	campus
heal.publicationDate	2009-04
heal.bibliographicCitation	Konteles, S., Sinanoglou, V., Batrinou, A. and Sflomos, K. (2009) Effects of g-irradiation on Listeria monocytogenes population, colour, texture and sensory properties of Feta cheese during cold storage. "Food Microbiology", 26 (2), p.157-165	en
heal.abstract	Feta, a white brine cheese, was produced and contaminated with Listeria monocytogenes. Contamination occurred either at the beginning (pre-process contamination) or at the end of Feta manufacturing (post-process contamination). In the first case the milk was contaminated with 103 cfu/ml, and 2 months later, in the final product, the L. monocytogenes population was approximately 105 cfu/g. In the second case, the brine (NaCl, 7% w/v), in which the Feta was packaged, was contaminated with 103 cfu/ml. Contaminated Feta samples were vacuum-packaged and exposed to irradiation doses of 1.0, 2.5 and 4.7 kGy and stored at 4 °C for a month. In the pre-process contaminated samples none of the irradiation doses eliminated L. monocytogenes; however the highest dose reduced the viable population to a level which is in compliance with EC regulations. In the post-process contamination, the 2.5 kGy and 4.7 kGy doses reduced L. monocytogenes counts below the detection limit. Irradiation had no effect on the texture of Feta. Irradiation at 4.7 kGy increased Feta's redness and decreased its yellowness and lightness. Sensorial analyses showed that at the 4.7 kGy dose, the aroma profile of Feta was temporarily affected, since it was restored after 30 days of cold storage.	en
heal.publisher	Elsevier	en
heal.journalName	Food Microbiology	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false