Browse > Article
http://dx.doi.org/10.3746/jkfn.2006.35.8.1064

Microbiological.Sensorial Characteristics of Gamma Irradiated-Commercial Powdery Soup during Accelerated Storage  

Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University)
Lee, Hyo-Jeong (Dept. of Food and Nutrition, Chungnam National University)
Lee, Seul (Dept. of Food and Nutrition, Chungnam National University)
Kim, Hyun-Joo (Dept. of Food and Nutrition, Chungnam National University)
Lee, Eun-Young (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. 1064-1069 More about this Journal
Abstract
This study was conducted to sanitize commercial powdery soup by gamma irradiation. Total aerobic bacteria counts were $3.22{\sim}3.77\;log\;CFU/g$ in non-irradiated samples, which decreased with irradiation dose and were not detected in irradiated samples at 3 kGy or more $(<10^2\;CFU/g)$ during accelerated storage $(60^{\circ}C,\;2\;weeks)$. Microbial counts did not significantly increase in all samples during accelerated storage period. Yeasts, molds, and coliform bacteria were not detected in all samples. Irradiated samples showed undesirable changes in flavor, taste, and overall acceptability and acceptance decreased in all samples after 2 weeks at $60^{\circ}C$. These results suggested that gamma irradiation at 3 kGy was effective to ensure the microbiological quality of commercial powdery soup with minimized sensorial changes, but further studies should be investigated to reduce detrimental effects induced by irradiation.
Keywords
powdery soup; irradiation; microbiological quality; sensory characteristics;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Mendonca AF. 2002. Inactivation by irradiation. In Control of foodborne pathogens. Juneja VK, Sofos JN, eds. Marcel Dekker, New York. p 75-104
2 Urbain MW. 1986. Biological effects of ionizing irradiation. In Food Irradiation. Food Science and Technology Series. Urbain WM, ed. Academic Press, London, p 83-87
3 Kilcast D, Subramaniam P. 2000. The stability and shelf- life of food. CRC Press, Florida USA. p 5-20
4 Sithole R, McDaniel MR, Meunier Goddik L. 2005. Rate of maillard browning in sweet whey powder. J Dairy Sci 88: 1636-1645   DOI   ScienceOn
5 Wu DX, Shu QY, Wang ZH, Xia YW. 2002. Effect of gamma irradiation on starch viscosity and physicochemical properties of different rice. Radiat Phy Chem 65: 79-86   DOI   ScienceOn
6 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
7 Formanek Z, Lynch A, Galvin K, Farkas J, Kerry JP. 2003. Combined effects of irradiation and the use of natural anti-oxidants on the shelf-life stability of overwrapped minced beef. Meat Sci 63: 433-440   DOI   ScienceOn
8 McMillin KW. 1996. Initiation of oxidative processes in muscle foods. Reciprocal Meat Conferences Proceedings 49: 53-64
9 Wojcik-Stopczynska B, Falkowski J, Jakubowska B. 2002. Microbiologic evaluation of instant soup concentrates. Rocz Panstw Zakl Hig 53: 149-156
10 Song HJ, Moon GI, Moon YH, Jung IC. 2000. Quality and storage stability of hamburger during low temperature storage. Korean J Food Sci Ani Resour 20: 72-78
11 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
12 Kim JS, Heu MS. 2001. Preparation of instant powered soup using oyster wash water and its characteristics. Korean J Food Sci Technol 33: 534-539   과학기술학회마을
13 Han KS, Lee EJ, Hong SP. 2005. The prediction of shelf-life of commercially sterilized Korean soups using accelerated experiment. Korean J Food Cookery Sci 21: 149-154   과학기술학회마을
14 Yi SD, Oh MJ, Yang JS. 2001. Detection capability by change of amylograph characteristics of irradiated black pepper. Korean J Food Sci Technol 33: 195-199   과학기술학회마을
15 Farkas J. 1998. Irradiation as method for decontaminating food: A review. Int J Food Microbiol 44: 189-204   DOI   ScienceOn
16 Giddings GG. 1992. Chemical safety of irradiation foods. In Food Safety Assessment. Finley JW, Robinson SF, Armstrong DJ, eds. ACS Symposium Series 484. The American Chemical Society. p 332-345
17 SPSS. 1999. SPSS for Windows. Rel. 10.05. SPSS Inc., Chicago, IL, USA
18 Byun MW, Kwon JH, Cha BS, Cho HO, Kang SS. 1989. Radicidation of the condiment for soup of instant noodle (Ramen). J Korean Soc Food Nutr 18: 14-18
19 Park KJ, Jung SW, Park BI, Kim YH, Jeong JW. 1996. Initial control of microorganism in Kimchi by the modified preparation method of seasoning mixture and the pretreatment of electrolyzed acid-water. Korean J Food Sci Technol 28: 1104-1110
20 Nam KC, Ahn DU. 2003. Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiation pork homogenates and patties. Meat Sci 63: 1-8   DOI   ScienceOn
21 Lee KY, Kim HS, Lee HG, Han O, Chang UJ. 1997. Studies on the prediction of the shelf-life of kochujang through the physicochemical and sensory analyses during storage. J Korean Soc Food Sci Nutr 26: 588-594   과학기술학회마을
22 Moon KD, Kim HK, Jo KS, Park MH. 1992. Prediction of shelf-life and changes of quality attributes in packaged composite seasoning during storage. J Korean Agric Chem Soc 35: 281-285   과학기술학회마을