전자선 조사가 팽이버섯의 품질특성에 미치는 영향
Effect of Quality Characteristics of Enoki Mushroom (Flammulina velutipes) by Electron-beam Irradiation
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초록
This research was carried out to evaluate on microbiological (total aerobic bacteria,yeast and mold) and physicochemical (color, firmness, water content, water activity and weight loss)characteristics of 10 MeV electron-beam irradiated (0, 0.5, 1, 2 and 3 kGy) enoki mushroom during storage(0, 7, 14, 21 and 28 day) at 4°C with 80% relative humidity. As compared to control, all irradiated samplesexhibited dose-dependent decreases of microbial counts up to 28 days, and electron beam irradiationabove 2 kGy kept below the microbiological safety threshold. Yellowness (b*) which is associated withdiscoloration of mushrooms was significantly reduced by electron beam irradiation (2 kGy). Firmness,water content, water activity and weight loss showed no significant difference in all group up to 28 days. Thus, the appropriate electron-beam irradiation dose was confirmed as 2 kGy to inhibit the microbialgrowth and browning reaction in enoki mushroom.
Abstract
This research was carried out to evaluate on microbiological (total aerobic bacteria,yeast and mold) and physicochemical (color, firmness, water content, water activity and weight loss)characteristics of 10 MeV electron-beam irradiated (0, 0.5, 1, 2 and 3 kGy) enoki mushroom during storage(0, 7, 14, 21 and 28 day) at 4°C with 80% relative humidity. As compared to control, all irradiated samplesexhibited dose-dependent decreases of microbial counts up to 28 days, and electron beam irradiationabove 2 kGy kept below the microbiological safety threshold. Yellowness (b*) which is associated withdiscoloration of mushrooms was significantly reduced by electron beam irradiation (2 kGy). Firmness,water content, water activity and weight loss showed no significant difference in all group up to 28 days. Thus, the appropriate electron-beam irradiation dose was confirmed as 2 kGy to inhibit the microbialgrowth and browning reaction in enoki mushroom.
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