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Effect of Gamma Irradiation on Quality of Cooked Rice

감마선 조사가 쌀밥의 품질에 미치는 영향

  • 이유석 (한국원자력연구소 방사선식품생명공학기술개발) ;
  • 오상희 (한국원자력연구소 방사선식품생명공학기술개) ;
  • 이주운 (한국원자력연구소 방사선식품생명공학기술개) ;
  • 김장호 (한국원자력연구소 방사선식품생명공학기술개) ;
  • 이종욱 (전남대학교 식품공학과 및 농업과학기술연구) ;
  • 이효구 (공주대학교 식품공학) ;
  • 변명우 (한국원자력연구소 방사선식품생명공학기술개발)
  • Published : 2004.03.01

Abstract

Cooked rice for immunosuppressed patients was irradiated at 0, 5 and 10 kGy, and investigated on the irradiation effect on color, texture, and shelf-life during storage at 3$0^{\circ}C$. Yellowness was significantly increased in cooked rice with the increase of storage period and irradiation dose (p<0.05) and the ratio of adhesiveness/hardness of cooked rice was decreased by irradiation at 10 kGy. The result of total plate count of non-irradiated cooked rice was 7 log CFU/g and that of 5 kGy irradiated cooked rice on 7 day storage was 4 log CFU/g, while that of 10 kGy irradiated sample was not detected even at the end of storage. Irradiation with 5 kGy on cooked rice is proper to prolong the shelf-life considering color, texture, and it was extended to over a month. Further research is necessary to apply the high-dose irradiation for long-term preservation to inhibit color and texture change.

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