건조 향신료 3종에 대한 방사선종별 조사효과 비교
Comparison of Three Radiation Sources on Quality Properties of Three Dried Condiments
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
Application of X-ray irradiation of dried condiments was studied using commerciallyprepared dried garlic, onion and welsh onion flakes as model samples. Total load of aerobicmicrobes (TAM), color differences, and generation of off-flavor were quantified for samplesindividually irradiated with gamma rays, electrons, or X-rays. TAM load was decreased byirradiation in a dose-dependent manner. The three types of radiation did not differ in the extentof TAM reduction (P¤0.05). The samples did not differ in color. Off-flavor was detected from 6kGy-irradiated samples, regardless of radiation sources. The results indicated that X-rayirradiation could be used for irradiation of dried condiments with the same effects as gamma raysand an electron beam.
Abstract
Application of X-ray irradiation of dried condiments was studied using commerciallyprepared dried garlic, onion and welsh onion flakes as model samples. Total load of aerobicmicrobes (TAM), color differences, and generation of off-flavor were quantified for samplesindividually irradiated with gamma rays, electrons, or X-rays. TAM load was decreased byirradiation in a dose-dependent manner. The three types of radiation did not differ in the extentof TAM reduction (P¤0.05). The samples did not differ in color. Off-flavor was detected from 6kGy-irradiated samples, regardless of radiation sources. The results indicated that X-rayirradiation could be used for irradiation of dried condiments with the same effects as gamma raysand an electron beam.
참고문헌 (27)
- Byun MW, "Radurization and radicidation of spices", Korean J. Food Sci. Technol, 17, pp.311~318 (1985)
- Byun MW, "Information channel effects on women intention to purchase irradiated food in Korea", Radiat. Phys. Chem, 78, pp.675~677 (2009)
- Byun MW, "Improvement of hygienic quality and long-term storage of dried red pepper by gamma irradiation", J. Food Sci. Technol, 28, pp.482~489 (1996)
- Choi JI, "Comparison of gamma ray and electron beam irradiation on extraction yield, morphological and antioxidant properties of polysaccharides from tamarind seed", Radiat. Phys. Chem, 78, pp.605~609
- Clarke R, "Effect of γ-irradiation on beef myoglobin", J. Agr. Food Chem, 19, pp.170~174 (1971)
- Cleland MR, "Radiation processing with high-energy X-rays", Radiat. Phys. Chem, 84, pp.91~99 (2013)
- FAO, "FAO", IAEA consultant meeting on the development of X-ray machines for food irradiation, 1995
- Food and Drug Administration, "Department of Health and Human Services, Irradiation in the production, processing and handling of food", 21 CFR Part, 49593~49603 (2008)
- Gregoire O, "Radiological safety of food irradiation with high energy X-rays: theoretical expectations and experimental evidence", Radiat. Phys. Chem, 67, pp.169~183 (2003)
- 정미선, "시판 유통 중인 고춧가루의 미생물 및 이화학적 품질 모니터링", 한국식품위생안전성학회지, 28(1), pp.1~6 (2013), 한국식품위생안전성학회
- 정진주, "적외선 살균이 고춧가루의 품질에 미치는 영향", 한국식품과학회지, 43(2), pp.156~160 (2011), 한국식품과학회
- 김병희, "육가공용 향신료의 위생화를 위한 감마선 및 전자선 조사 효과 비교", 한국축산식품학회지, 30(1), pp.124~132 (2010), 한국축산식품학회
- Kwon JH, "Sterilization of garlic powder by irradiation", Korean J. Food Sci. Technol, 16, pp.139~142 (1984)
- Lazurik VT, "An increase of utilization efficiency of X-ray beam", Radiat. Phys. Chem, 76, pp.1787~1791 (2007)
- Lee JL, "Effects of electron beam irradiation on microbiological and organoleptic qualities of powdered red pepper and ginger", Korean J. Food Sci. Technol, 32, pp.380~386 (2000)
- Lee SH, "Effects of ozone treatment and gamma irradiation on the microbial decontamination and physicochemical properties of red pepper powder", J. Korean Soc. Food Sci. Nutr, 26, pp.462~467 (1997)
- McLaughlin WL, "Gamma-ray sources vs. X-ray or electron beams for quarantine treatment", Proceedings of the Workshop on the Use of Irradiation as Quarantine Treatment of Food and Agricultural Commodities, pp.78~89 (1999)
- Miller RB, "Food irradiation using bremsstrahlung X-rays", Radiat. Phys. Chem, 68, pp.963~974 (2003)
- Palou L, "Effects of X-ray irradiation and sodium carbonate treatments on postharvest Penicillium decay and quality attributes of clementine mandarins", Post. Bio. Technol, 46, pp.252~261 (2007)
- Park JG, "Effects of gamma irradiation and electron beam irradiation on quality, sensory, and bacterial populations in beef sausage patties", Meat Sci, 85, pp.368~372 (2010)
- 박경숙, "고춧가루 오염 미생물의 제어에서 방사선종별 조사 효과", 방사선산업학회지, 8(1), pp.1~5 (2014), (사)한국방사선산업학회[DOI]
- Sadat T, "Do we need X-rays?", Radiat. Phys. Chem, 71, pp.543~547 (2004)
- SAS, "SAS", STAT Software for PC, 2008
- Thayer DW, "Wholesomeness of irradiated foods", Food Technol, 48, pp.58~67 (1994)
- Van Calenberg S, "Comparison of the effect of X-ray and electron beam irradiation on some selected spices", Lebensm. Wiss. Technol, 31, pp.252~258 (1998)
- Van Calenberg S, "Comparison of the effect of X-ray and electron beam irradiation on the microbiological quality of foodstuffs", Lebenesm. Wiss. Technol, 32, pp.372~376 (1999)
- Woods RJ, "Applied radiation processing:radiation processing", pp.535~537 (1994), John Wiley & Sons, Inc