|
KMID : 1134820060350081064
|
|
Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 8 p.1064 ~ p.1069
|
|
|
Microbiological?Sensorial Characteristics of Gamma Irradiated-Commercial Powdery Soup during Accelerated Storage
|
|
Kim Kyoung-Hee
Lee Hyo-Jeong
Lee Seul
Kim Hyun-Joo
Lee Eun-Young
Kim Na-Young
Yook Hong-Sun
|
|
|
Abstract
|
|
|
|
This study was conducted to sanitize commercial powdery soup by gamma irradiation. Total aerobic bacteria counts were 3.22～3.77 log CFU/g in non?irradiated samples, which decreased with irradiation dose and were not detected in irradiated samples at 3 kGy or more (＜10² CFU/g) during accelerated storage (60℃, 2 weeks). Microbial counts did not significantly increase in all samples during accelerated storage period. Yeasts, molds, and coliform bacteria were not detected in all samples. Irradiated samples showed undesirable changes in flavor, taste, and overall acceptability and acceptance decreased in all samples after 2 weeks at 60℃. These results suggested that gamma irradiation at 3 kGy was effective to ensure the microbiological quality of commercial powdery soup with minimized sensorial changes, but further studies should be investigated to reduce detrimental effects induced by irradiation.
|
|
|
KEYWORD
|
|
|
powdery soup, irradiation, microbiological quality, sensory characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|