Browse > Article
http://dx.doi.org/10.3746/jkfn.2006.35.8.1031

Physicochemical Quality Properties of Gamma Irradiated-commercial Powdery Soup under Accelerated Storage Condition  

Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University)
Kwon, Jong-Sook (Dept. of Food and Nutrition, Chungnam National University)
Son, Chun-Bae (Dept. of Food and Nutrition, Chungnam National University)
Jegal, Sung-A (Dept. of Food and Nutrition, Chungnam National University)
Kim, Na-Young (Dept. of Food Science and Nutrition, Joongbu University)
Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.8, 2006 , pp. 1031-1037 More about this Journal
Abstract
The purpose of this study was to investigate the physicochemical characteristics of gamma irradiated-commercial powdery soup under accelerated storage condition $(60^{\circ}C,\;4\;weeks)$. TBA values increased with increment of irradiation dose, but were not affected by storage period. On the other hand, TBA values increased with increment of storage period in non-irradiated sample. pH of irradiated samples decreased as compared with that of non-irradiated sample and significantly decreased as elapse of storage period (p<0.05). Viscosity of irradiated samples significantly decreased as increment of irradiation dose and no significant difference was abserved as elapse of storage period (p<0.05). In Hunter's value, L value decreased but a value and b value were not significantly different with increment of irradiation dose and elapse of storage period. Because gamma irradiation was led to lipid oxidation and decrease in viscosity of commercial powdery soup, these results suggested that further studies should be investigated to reduce detrimental effects induced by irradiation.
Keywords
powdery soup; irradiation; physicochemical properties; storage;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Kerf MD, Mondelaers W, Lahorte P, Vervaet C, Remon JP, 2001. Characteristics and disintegration properties of irradiated starch. Int J Pharm 221: 69-76   DOI   ScienceOn
2 Yi SD, Oh MJ, Jang JS. 2001. Detection capability by change of amylipraph characteristies of irradiated black pepper. Korean J Food Sci Technol 33: 195-199   과학기술학회마을
3 Yi SD, Chang KS, Yang JS. 2000. Detection for irradiation cereals by viscosity measurement. J Food Sci Nutr 5: 93-99
4 Yi SD, Chang KS, Yang JS. 2000. Application of viscometric method for the detection of irradiated black and white pepper. J Food Hyg Safety 15: 114-121
5 Yi SD, Oh MJ, Yang JS. 2000. Detection for irradiation cereals by maximum viscosity in amylograph. Food Sci Biotechnol 9: 73-76
6 Yi SD, OH MJ, Yang JS. 2000. Utilization of brabender visco-amylograph to detect irradiated starch. J Food Sci Nutr 5: 20-24
7 An KA, Jo DJ, Kim HK, Kim SK, Kwon JH. 2004. Effect of gamma irradiation on viscosity and physicochemical properties of starches. 36: 547-552   과학기술학회마을
8 Yook HS, Lee YS, Lee JW, Oh SH, Kim JH, Kim DS, Byun MW. 2004. Textural and sensory characteristics of gamma irradiated porridges. 33: 427-432   과학기술학회마을   DOI   ScienceOn
9 Zang M, Duan ZH, Huan YJ, Tao Q. 2003. Preparation technology for semi-fluid high-energy food. 59: 327-330   DOI   ScienceOn
10 Kang IJ, Byun MW, Yook HS, Bae CH, Lee HS, Kwon JH, Chung CK. 1999. Production of modified starches by gamma irradiation. Radiat Phy Chem 54: 425-430   DOI   ScienceOn
11 Sithole R, McDaniel MR, Meunier Goddik L. 2005. Rate of maillard browning in sweet whey powder. J Dairy Sci 88: 1636-1645   DOI   ScienceOn
12 Son JH, Jo CR, Kim MR, Kim JO, Byun MW. 2001. Effect of gamma irradiation on removal of undesirable color from green tea extracts. J Korean Soc Food Sci Nutr 30: 1305-1308   과학기술학회마을
13 Yi SD, Chang KS, Yang JS. 2000. Identification of irradiated potato, sweet potato, and corn starches with viscometric method. Food Sci Biotechnol 9: 57-62
14 Nam HS, Yang JS. 2001. Changes of free radical concentration with irradiation dose and storage time in gamma-irradiated dried vegetables. J Korean Soc Food Sci Nutr 30: 854-857   과학기술학회마을
15 Kim HK, Kang DS, Choi MG, Kwon JH. 2001. Detection of irradiated droed cereals from Korea and China by viscometric method. Korean J Food Sci Technol 33: 645-650   과학기술학회마을
16 Oh SH, Kim JH, Lee JW, Lee YS, Park KS, Kim JG, Lee HK, Byun MW. 2004. Effects of combined treatment of gamma irradiation and addition of rosemary extract powder on ready-to-eat Hamburger steaks: I. Microbiological quality and shelf-life. J Korean Soc Food Sci Nutr 33: 687-693   과학기술학회마을   DOI   ScienceOn
17 Park KS, Kim JG, Lee JW, Oh SH, Lee YS, Kim JH, Kim JH, Kim WG, Byun MW. 2004. Effects of combined treatment of gamma irradiation and addition of rosemary extract powder on ready-to-eat Hamburger steaks: II. Improvement in quality. J Korean Soc Food Sci Nutr 33: 694-699   과학기술학회마을   DOI   ScienceOn
18 Jo C, Ahn DW. 2000. Production of volatile compounds from irradiated oil emulsions containing amino acids or proteins. J Food Sci 65: 612-616   DOI   ScienceOn
19 Hayashi T, Todoriki S, Kohyama K. 1994. Irradiation effects on pepper starch visvosity. J Food Sci 59: 118-120   DOI   ScienceOn
20 Lee SY, Jung CS, Yoon HH. 2003. Sensory characteristics of cream soup prepared with rice flour. Korean J Soc Food Cookery Sci 19: 723-728   과학기술학회마을
21 Jo C, Kim DH, Shin MG, Kang IJ, Byun MW. 2003. Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, bulgogi. Radiat Phy Chem 68: 851-856   DOI   ScienceOn
22 Kim JS, Heu MS. 2001. Preparation on instant powdered soup using canned oyster processing waste water and its characteristics. J Korean Fish Soc 34: 285-290
23 Kim HY, Choi SH, Ju SE. 1996. A survey of the behaviors on fast food restaurants. Korean J Dietory Culture 11: 71-82
24 Lee YC, Kim SH, Oh SS. 2001. Effect of gamma irradiation on the quality of bulgogi sauce. Korean J Food Sci Technol 33: 327-332
25 Lee JW, Kim JH, Kim JH, Oh SH, Seo JH, Kim CJ, Cheong SH, Byun MW. 2005. Application of gamma irradiation for the microbiological safety of fried-frozen cheese ball. J Korean Soc Food Sci Nutr 34: 729-733   과학기술학회마을   DOI   ScienceOn
26 Lee YS, Oh SH, Lee JW, Kim JH, Kim JH, Kim KS, Kim WG, Byun MW. 2004. Optimum of gamma irradiation dose for rice-based infant foods with improved energy-density and shelf-life. J Korean Soc Food Sci Nutr 33: 894-898   DOI   ScienceOn
27 Sharif MM, Farkas J. 1993. Analytical studies into rediation-induced starch damage in black and white pepper. Radiat Phys Chem 42: 383-386   DOI   ScienceOn
28 Hayashi T, Todoriki S, Okadome H, Kohyama K. 1995. Conditions of viscosity measurement for detecting irradiated peppers. Radiat Phys Chem 45: 665-669   DOI   ScienceOn
29 Han GP, Han JS, Kozukue N, Kim DS, Park ML, Lee KR. 2005. Quality characteristics of potato added functional cream soup. Korean J Food Cookery Sci 21: 12-17   과학기술학회마을
30 An KA, Jo DK, Kim HK, Kim SK, Kwon JH. 2004. Effect of gamma irradiation on viscosity and physicochemical properties of starches. Korean J Food Sci Technol 36: 547-552   과학기술학회마을
31 FAO/IAEA/WHO. 1999. High dose irradiation. Wholesomeness of food irradiated with dose above 10 kGy. WHO Technical Report Series 890
32 Kwon JH. 1996. The future prospect and internationlly approved food irradiation. Food Ind 133: 18-49
33 Beaulieu M, D'Aprano G, Lacroix M. 2002. Effect of dose rate gamma irradiation on biochemical quality and browning of mushrooms Agaricus bisportus. Radiat Phy Chem 63: 311-315   DOI   ScienceOn
34 SPSS. 1999. SPSS for Windows. Rel. 10.05. SPSS Inc., Chicago, IL, USA
35 Kim JS, Heu MS. 2001. Preparation of instant powdered soup using oyster wash and its characteristics. Korean J Food Sci Technol 33: 534-539   과학기술학회마을
36 Formanek Z, Lynch A, Galvin K, Farkas J, Kerry JP. 2003. Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beef. Meat Sci 63: 433-440   DOI   ScienceOn
37 Ahn DU, Jo C, Du M, Olson DG, Nam KC. 2000. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions. Meat Sci 56: 203- 209   DOI   ScienceOn
38 Grant LA, G' Appolonia BL. 1991. Effect of low-level gamma irradiation on water-soluable non-starchy polysaccharides isolated from hard red spring wheat flour and bran. Cereal Chemistry 68: 651-660
39 Wang J, Du YS. 2005. The effect of gamma-ray irradiation on the drying characteristics and final quality of dried potato slices. Int J Food Sci Technol 40: 75-82   DOI   ScienceOn