|
KMID : 1011620080240010106
|
|
Korean Journal of Food and Cookey Science
2008 Volume.24 No. 1 p.106 ~ p.113
|
|
|
Effect of Gamma Irradiation on the Quality of Cooked Spinach During Storage
|
|
Kim Min-Hee
Yang Yun-Hyoung
Sim Hyun-Jung
Son Chan-Wok
Kim Mi-Yeon
Kim Mi-Seon
Lee Ju-Woon
Byun Myung-Woo
Kim Mee-Ree
|
|
|
Abstract
|
|
|
|
This study investigated the effects of gamma irradiation on microbial, physical, and sensory qualities as well as the antioxidant activity of cooked spinach. At 3 kGy of gamma irradiation, microbial growth was inhibited until 4 weeks and 5 days at storage temperatures of 4 and 25 °C, respectively. The dose of 2 kGy did not significantly affect hardness; however, Hunter color system values for lightness, redness, and yellowness were changed. Low dose gamma-irradiation (up to 2 kGy) did not significantly affect the antioxidant activity of the cooked spinach. Also, based on a triangle sensory test, the gamma-irradiated cooked spinach was not significantly different from the control. These results, suggest that applying gamma irradiation to cooked vegetables at doses lower than 2 kGy can be recommended to extend shelf-life and maintain quality.
|
|
|
KEYWORD
|
|
|
Cooked spinach, gamma irradiation, quality, storage, antioxidative activity
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|