Effect of gamma irradiation on shelf life extension of fresh pasta
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Radiation Physics and Chemistry
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The feasibility of extending shelf life of fresh pasta using gamma radiation was evaluated. Microbiological
quality and technological and sensorial properties were determined. Commercial gnocchi without chemical
preservative was irradiated at doses of 5, 10 and 13 kGy and stored at 7, 15 and 25 °C during 90 days. The
13 kGy dose was effective in reducing the microbial count below the detection limit during storage at 25 °C. The
growth of surviving psychrotrophic and mesophilic bacteria and molds and yeasts in pasta irradiated at 5 and
10 kGy was fitted to modified Gompertz and logistic models and kinetic parameters were determined. The
gamma radiation did not change the cooking loss but reduced significantly the water absorption. There was no
significant difference in the overall impression between control and irradiated samples. Gamma irradiation
technology has a great potential to preserve fresh pasta at room temperature for more than 90 days without
compromising sensory properties.
Como referenciar
CASSARES, MARCELLA; SAKOTANI, NATALIA L.; KUNIGK, LEO; VASQUEZ, PABLO A.S.; JURKIEWICZ, CYNTHIA. Effect of gamma irradiation on shelf life extension of fresh pasta. Radiation Physics and Chemistry, v. 174, p. 1-8, 2020. DOI: 10.1016/j.radphyschem.2020.108940. Disponível em: http://repositorio.ipen.br/handle/123456789/31433. Acesso em: 30 Dec 2025.
Esta referência é gerada automaticamente de acordo com as normas do estilo IPEN/SP (ABNT NBR 6023) e recomenda-se uma verificação final e ajustes caso necessário.