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KMID : 0380620170490020117
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 2 p.117 ~ p.122
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Effects of quarantine doses of e-beam irradiation on the physicochemical and sensory characteristics of paprika
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Park Yun-ji
Jo Yun-Hee
Kwon Joong-Ho
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Abstract
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The aim of this study was to evaluate the quality characteristics of fresh red paprika treated by electron-beam irradiation at quarantine doses. The initial microbial loads were low with 104 and 102 colony-forming units/g for total aerobic bacteria and coliform, respectively; however, a dose of 1 kGy resulted in load reduction of 1 log cycle. A dose level of more than 1 kGy caused significant decreases in the hardness and carotenoid content parameters. An applied dose level of less than 2 kGy did not affect vitamin C content; however, a decrease of 87-90% was observed after 40-day storage. Samples treated with 2 kGy showed significantly lower acceptance compared to the control, with lower sensory evaluation scores for color and texture. Therefore, e-beam irradiation at dose range of 0.4 and 1 kGy was found to be appropriate for quarantine applications for microbiological control and quality maintenance of paprika.
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KEYWORD
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paprika, electron-beam, irradiation, quarantine, carotenoid
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