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Microbiological and Sensory Qualities of Musaengchae(Radish Salad) with Gamma-irradiated Red Pepper Powder added Prior to Storage  

Kim, Sun-Im (Department of Culinary and Food Service Management, Sejong University)
Park, Jae-Nam (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Cho, Won-Jun (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Song, Beom-Seok (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Jae-Hun (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Sohn, Hee-Sook (Department of Food Science & Human Nutrition, Chonbuk National University)
Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Publication Information
Food Science and Preservation / v.16, no.2, 2009 , pp. 160-165 More about this Journal
Abstract
Microbiological and sensory qualities of Musaengchae prepared with gamma-irradiated red pepper powder were investigated during storage at $4^{\circ}C$. Total aerobic bacteria in non-irradiated raw materials prior to Musangchae preparation were 6.71 log CFU/g in red pepper powder, 3.39 log CFU/g in radish, 2.21 log CFU/g in scallion, and 2.10 log CFU/g in garlic, respectively. Coliforms(2.15 log CFU/g) were detected only in red pepper powder, and not in Musangchae to which gamma-irradiated red pepper powder. None of pH, Hunter's color value, or sensory properties were significantly affected by addition of irradiated red pepper powder. These results suggest that addition of such powder, after irradiation with less then 10 kGy, could improve Musangchae microbiological safety without changing the sensory or physical qualities.
Keywords
Musangchae; red pepper powder; gamma irradiation; microbiological and sensory qualities;
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Times Cited By KSCI : 2  (Citation Analysis)
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