Quality Stability of Spinach Powder As Influenced by Microbial Decontamination Treatment

시금치 분말의 품질안정성에 대한 살균처리의 영향

  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University) ;
  • Byun, Myung-Woo (Korea Atomic Energy Research Institute) ;
  • Cho, Han-Ok (Korea Atomic Energy Research Institute) ;
  • Choi, Jong-Uck (Department of Food Science and Technology, Kyungpook National University)
  • Published : 1994.04.01

Abstract

With a view to improving microbiological quality of spinach powder which is currently used for convenience food production, comparative efficacy of ethylene oxide(EO) fumigation and gamma irradiation was investigated by determining microbial populations and physicochemical quality for treated samples. Spinach powder was contaminated with various microorganisms ranging from $10^{2}/g\;to\;10^{4}/g$, which composed of thermophiles, acid tolerant bacteria, fungi, coliforms, etc. Microorganisms contaminated were destroyed up to undetected levels by gamma irradiation at below 7 kGy. showing the radiosensitivity $D_{10}$ 2.93 kGy on total aerobic bacteria. Ethylene oxide fumigation, however. was found unsatisfactory for physicochemical quality as well as microbial decontamination of the sample. It has been generally observed that influence of optimum-dose range of irradiation on the physicochemical qualities was insignificant, which was proved in the organoleptic evaluations on the stored sample.

Keywords

spinach powder;microbiological qualitry;ethylene oxide;gamma irradiation;quality stability