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Effects of gamma irradiation on the microbiological and general quality characteristics of fresh yam juice  

Song, Hyun-Pa (Department of Radiation Biotechnology, Korea Atomic Energy Research Institute)
Kim, Bok-Duck (Department of Nutrition and Culinary Science, Hankyong National University)
Shin, Eun-Hye (Department of Radiation Biotechnology, Korea Atomic Energy Research Institute)
Song, Du-Sup (Department of Radiation Biotechnology, Korea Atomic Energy Research Institute)
Lee, Hyun-Ja (Department of Nutrition and Culinary Science, Hankyong National University)
Kim, Dong-Ho (Department of Radiation Biotechnology, Korea Atomic Energy Research Institute)
Publication Information
Food Science and Preservation / v.17, no.4, 2010 , pp. 494-499 More about this Journal
Abstract
Pasteurization by radiation was performed to improve the microbiological quality of fresh yam juice. Samples were irradiated at doses of up to 5 kGy and microbiological, physicochemical, and sensory qualities were investigated during storage at 5oC for 8 days. Total aerobic bacterial, coliform bacterial, and yeast and mold counts in pre-irradiation samples were 7.09, 6.91, and 3.42 log CFU/g, respectively. Total aerobic bacterial and coliform counts fell significantly, in a dose-dependent manner, after irradiation, and these organisms were completely eliminated after 1 day of storage when 3 kGy or 5 kGy of radiation was applied. Yeast and molds were eliminated by irradiation at 3 kGy. Irradiation reduced sample viscosity. The $L^*$ value decreased after irradiation, whereas the $b^*$ value rose. Sensory evaluation testing revealed no significant difference between control samples and those irradiated with 1 kGy, except in color and texture, but sensory scores fell when irradiation of 3 kGy or over was employed, except in the taste domain. The results indicate that gamma irradiation with 1 kGy is effective to ensure the microbiological safety of fresh yam juice, without significant alteration in sensory characteristics, although further work should seek to reduce the detrimental effects of irradiation.
Keywords
yam juice; gamma irradiation; hygienic quality;
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Times Cited By KSCI : 4  (Citation Analysis)
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