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Effect of Gamma Irradiation on the Quality of Cooked Spinach During Storage  

Kim, Min-Hee (Dept. of Food and Nutrition, Chungnam National University)
Yang, Yun-Hyoung (Dept. of Food and Nutrition, Chungnam National University)
Sim, Hyun-Jung (Dept. of Food and Nutrition, Chungnam National University)
Son, Chan-Wok (Dept. of Food and Nutrition, Chungnam National University)
Kim, Mi-Yeon (Dept. of Food and Nutrition, Chungnam National University)
Kim, Mi-Sun (Dept. of Food and Nutrition, Chungnam National University)
Lee, Ju-Woon (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Research Institute)
Byun, Myung-Woo (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Research Institute)
Kim, Mee-Ree (Dept. of Food and Nutrition, Chungnam National University)
Publication Information
Korean journal of food and cookery science / v.24, no.1, 2008 , pp. 106-113 More about this Journal
Abstract
This study investigated the effects of gamma irradiation on microbial, physical, and sensory qualities as well as the antioxidant activity of cooked spinach. At 3 kGy of gamma irradiation, microbial growth was inhibited until 4 weeks and 5 days at storage temperatures of 4 and $25^{\circ}C$, respectively. The dose of 2 kGy did not significantly affect hardness; however, Hunter color system values for lightness, redness, and yellowness were changed. Low dose gamma-irradiation (up to 2 kGy) did not significantly affect the antioxidant activity of the cooked spinach. Also, based on a triangle sensory test, the gamma-irradiated cooked spinach was not significantly different from the control. These results, suggest that applying gamma irradiation to cooked vegetables at doses lower than 2 kGy can be recommended to extend shelf-life and maintain quality.
Keywords
Cooked spinach; gamma irradiation; quality; storage; antioxidative activity;
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Times Cited By KSCI : 4  (Citation Analysis)
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