감마선 조사 숙면의 미생물 및 일반 품질특성 변화
(주)코리아스칼라
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- 2023.04.05
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- 2000.09
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서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 15권 / 3호
ㆍ저자명 : 안현주, 김동호, 변명우, 육홍선, 조철훈
영어 초록
Effect of gamma irradiation on quality properties of half-cooked noodle was studied. The noodle were treated with lactic acid(0.1%, w/w), heat(10 min in boiling water) or their combination after cooking for 3 min, and irradiated at 0, 5 and 10 kGy. The noodle were stored at 25℃ for 5 weeks and microbial population, Aw, pH, and texture profiles were examined. Fungi were completely eliminated by gamma-irradiation with 5 or 10 kGy does. Number of aerobic bacteria were also decreased by 2 and 4 log cycles with dose of 5 and 10 kGy, respectively. The D_(10) values of aerobic bacteria were 2.34-2.95 kGy. Growth of the aerobic bacteria that survived even at 10 kGy of irradiation were significantly inhibited during storage. Acidification of half-cooked noodle was suppressed by gamma irradiation but A_w were not affected. Stickiness was decreased at the beginning of storage by gamma irradiation but was restored after 3 weeks. The results indicated that the gamma irradiation would be useful to improve quality and storage stability of half-cooked noodle.
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