Campus Units

Animal Science

Document Type

Article

Publication Version

Published Version

Publication Date

5-2017

Journal or Book Title

Journal of Food Science

Volume

82

Issue

5

First Page

1208

Last Page

1215

DOI

10.1111/1750-3841.13702

Abstract

Selected processing methods, demonstrated to be effective at reducing Salmonella, were assessed to determine if spice and herb quality was affected. Black peppercorn, cumin seed, oregano, and onion powder were irradiated to a target dose of 8 kGy. Two additional processes were examined for whole black peppercorns and cumin seeds: ethylene oxide (EtO) fumigation and vacuum assisted-steam (82.22 °C, 7.5 psia). Treated and untreated spices/herbs were compared (visual, odor) using sensory similarity testing protocols (α = 0.20; β = 0.05; proportion of discriminators: 20%) to determine if processing altered sensory quality. Analytical assessment of quality (color, water activity, and volatile chemistry) was completed. Irradiation did not alter visual or odor sensory quality of black peppercorn, cumin seed, or oregano but created differences in onion powder, which was lighter (higher L*) and more red (higher a*) in color, and resulted in nearly complete loss of measured volatile compounds. EtO processing did not create detectable odor or appearance differences in black peppercorn; however visual and odor sensory quality differences, supported by changes in color (higher b*; lower L*) and increased concentrations of most volatiles, were detected for cumin seeds. Steam processing of black peppercorn resulted in perceptible odor differences, supported by increased concentration of monoterpene volatiles and loss of all sesquiterpenes; only visual differences were noted for cumin seed. An important step in process validation is the verification that no effect is detectable from a sensory perspective.

Comments

This article is published as Duncan, Susan E., Kayla Moberg, Kemia N. Amin, Melissa Wright, Jordan J. Newkirk, Monica A. Ponder, Gary R. Acuff, and James S. Dickson. "Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation." Journal of food science 82, no. 5 (2017): 1208-1215. doi: 10.1111/1750-3841.13702. Posted with permission.

Creative Commons License

Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

Copyright Owner

The Authors

Language

en

File Format

application/pdf

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