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KMID : 1134820060350081031
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 8 p.1031 ~ p.1037
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Physicochemical Quality Properties of Gamma Irradiated-commercial Powdery Soup under Accelerated Storage Condition
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Kim Kyoung-Hee
Kwon Jong-Sook
Son Chun-Bae
Jegal Sung-A
Kim Na-Young
Yook Hong-Sun
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Abstract
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The purpose of this study was to investigate the physicochemical characteristics of gamma irradiated-commercial powdery soup under accelerated storage condition (60℃, 4 weeks). TBA values increased with increment of irradiation dose, but were not affected by storage period. On the other hand, TBA values increased with increment of storage period in non-irradiated sample. pH of irradiated samples decreased as compared with that of non-irradiated sample and significantly decreased as elapse of storage period (p＜0.05). Viscosity of irradiated samples significantly decreased as increment of irradiation dose and no significant difference was abserved as elapse of storage period (p＜0.05). In Hunter’s value, L value decreased but a value and b value were not significantly different with increment of irradiation dose and elapse of storage period. Because gamma irradiation was led to lipid oxidation and decrease in viscosity of commercial powdery soup, these results suggested that further studies should be investigated to reduce detrimental effects induced by irradiation.
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KEYWORD
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powdery soup, irradiation, physicochemical properties, storage
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