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KMID : 1134819990280051076
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 5 p.1076 ~ p.1081
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Storage Stability of Barleys Irradiated by Gamma - Ray
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Son In-Sook
Kim Mee-Ra
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Abstract
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Physicochemical, microbiological, and sensory properties of barleys irradiated by gamma-ray at 1.2kGy, 10.1kGy, or 30.5kGy were investigated every 40 days during the storage at 25’C and 50% relative humidity. Moisture content of the irradiated barleys decreased but crude lipid content increased during the storage. TBA values increased in proportion to the irradiation dose and to the storage period. In Hunter′s color, L, a, and b values of 30.5kGy dose-irradiated barleys were higher than those of the non-irradiated barleys right after irradiation and this trend continued during the storage. Numbers of mesophilic and psychrophilic bacteria in the non-irradiated barleys and 1.2kGy dose-irradiated barleys were higher than those in the barleys irradiated at 10.1kGy and 30.5kGy during the storage. Numbers of yeasts and molds in the irradiated and non-irradiated barleys were low and they did not greatly increase during the storage. In sensory evaluation, acidic odor of the barleys was strong at the 10.1kGy and 30.5kGy dose irradiation but barley odor and humid odor were not significantly different among the groups depending upon the radiation dose and storage period.
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KEYWORD
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barley, irradiation, storage stability, microbiology sensory evaluation
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