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한국식품과학회지
→ 한국식품과학회지2017 ; 49(02): 117-122
Effects of quarantine doses of e-beam irradiation on the physicochemical and sensory characteristics of paprika
Yunji Park, Yunhee Jo, and Joong-Ho Kwon1,*
School of Food Science and Biotechnology, Kyungpook National University 1Food and Bio-industry Research Institute, Kyungpook National University
ABSTRACT
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.
KEYWORD
paprika, electron-beam, irradiation, quarantine, carotenoid
한국식품과학회지 2017 Apr; 49(02): 117 - 122
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