Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of UV-C Irradiation on the Quality of Sunsik and Misutkaru during Storage

  • Chun, Ho-Hyun (Department of Food Science & Technology, Chungnam National University) ;
  • Kim, Ju-Yeon (Department of Food Science & Technology, Chungnam National University) ;
  • Kim, Hyun-Jin (Department of Food Science & Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science & Technology, Chungnam National University)
  • Published : 2009.09.30
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Abstract

The effects of UV-C irradiation on the quality characteristics of powdered foods, sunsik and misutkaru, were examined during storage, where samples were irradiated at doses of 27, 54, and 108 kJ/$m^2$, respectively. In addition, sunsik and misutkaru samples were inoculated with Enterobacter sakazakii as a pathogen and then irradiated at doses of 0.5, 1, and 5 kJ/$m^2$, respectively. After treatment, the sunsik and misutkaru samples were stored at $20^{\circ}C$. The microbiological data represented that populations of total aerobic bacteria, Bacillus cereus, and E. sakazakii were significantly (p<0.05) reduced with increasing UV-C doses. In addition, UV-C irradiation did not cause inferiority in the color quality of the samples during storage. Sensory evaluation results also indicated that there were no significant differences (p<0.05) among the irradiated samples. These results suggest that UV-C irradiation may be useful in maintaining the quality of sunsik and misutkaru during storage.

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References

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