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http://dx.doi.org/10.3746/jfn.2009.14.3.226

Effects of UV-C Irradiation on the Quality of Sunsik and Misutkaru during Storage  

Chun, Ho-Hyun (Department of Food Science & Technology, Chungnam National University)
Kim, Ju-Yeon (Department of Food Science & Technology, Chungnam National University)
Kim, Hyun-Jin (Department of Food Science & Technology, Chungnam National University)
Song, Kyung-Bin (Department of Food Science & Technology, Chungnam National University)
Publication Information
Preventive Nutrition and Food Science / v.14, no.3, 2009 , pp. 226-232 More about this Journal
Abstract
The effects of UV-C irradiation on the quality characteristics of powdered foods, sunsik and misutkaru, were examined during storage, where samples were irradiated at doses of 27, 54, and 108 kJ/$m^2$, respectively. In addition, sunsik and misutkaru samples were inoculated with Enterobacter sakazakii as a pathogen and then irradiated at doses of 0.5, 1, and 5 kJ/$m^2$, respectively. After treatment, the sunsik and misutkaru samples were stored at $20^{\circ}C$. The microbiological data represented that populations of total aerobic bacteria, Bacillus cereus, and E. sakazakii were significantly (p<0.05) reduced with increasing UV-C doses. In addition, UV-C irradiation did not cause inferiority in the color quality of the samples during storage. Sensory evaluation results also indicated that there were no significant differences (p<0.05) among the irradiated samples. These results suggest that UV-C irradiation may be useful in maintaining the quality of sunsik and misutkaru during storage.
Keywords
sunsik; misutkaru; UV-C treatment; quality change;
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Times Cited By KSCI : 8  (Citation Analysis)
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