Citation
Muhamad Lebai Juri, . and Fatimah Mohamad Arshad, . and Foziah Ali, . (1986) The decontamination of spices by gamma irradiation with reference to black and white pepper Piper nigrum - a review. [Proceedings Paper]
Abstract
Spices are strongly aromatic and often pungent vegetable materials many of which originate in tropical and semi-tropical regions. Spices are normally added in small quantity into food to impact their own characteristics flavor and also enchance the natural flavor of food itself. Unfortunately spices are normally contaminated heavily with numerous micro-organisms owing to its origin and causes various problems for food industries especially in importing countries of Europe U.S.A. and Japan. Present methods of decontamination using heat fumigating and to some extent ultra-violet ray are not very effective to reduce the microbial numbers and often affect the organoleptic quality of the products. Data obtained locally and overseas indicated treatment of pepper in packaging materials which avoid recontamination are efficient and more effective in reducing microbial numbers and maintain quality of the pepper throughout storage and inter-country shipment. These findings are very significant to international pepper trade in view of improving the hygienic quality and prevent rejection of peppers. The paper intends to review the present status of the use of gamma irradiation to upgrade quality of pepper internationally and its possible utilization in Malaysian pepper industry.
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Abstract
Spices are strongly aromatic and often pungent vegetable materials many of which originate in tropical and semi-tropical regions. Spices are normally added in small quantity into food to impact their own characteristics flavor and also enchance the natural flavor of food itself. Unfortunately spices are normally contaminated heavily with numerous micro-organisms owing to its origin and causes various problems for food industries especially in importing countries of Europe U.S.A. and Japan. Present methods of decontamination using heat fumigating and to some extent ultra-violet ray are not very effective to reduce the microbial numbers and often affect the organoleptic quality of the products. Data obtained locally and overseas indicated treatment of pepper in packaging materials which avoid recontamination are efficient and more effective in reducing microbial numbers and maintain quality of the pepper throughout storage and inter-country shipment. These findings are very significant to international pepper trade in view of improving the hygienic quality and prevent rejection of peppers. The paper intends to review the present status of the use of gamma irradiation to upgrade quality of pepper internationally and its possible utilization in Malaysian pepper industry.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Ill.; 7 tables; 14 ref. Summary En |
| AGROVOC Term: | PIPER NIGRUM |
| AGROVOC Term: | HIGIENE DE LOS ALIMENTOS |
| AGROVOC Term: | IRRADIACION |
| AGROVOC Term: | MALASIA/ CONTROL DE CALIDAD |
| AGROVOC Term: | CONTENIDO DE HUMEDAD |
| AGROVOC Term: | MICROORGANISMOS |
| AGROVOC Term: | RADIACION GAMMA |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:25 |
| URI: | http://webagris.upm.edu.my/id/eprint/14273 |
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