Abstract
The effects of electron beam and gamma ray irradiation on microorganism inactivation and oxidation in steamed tofu rolls were studied in order to investigate the difference between both irradiations,which might be helpful for guiding the application of electron beam irradiation in food processing and preservation.Plate count method was used to measure irradiated samples for the total number of colonies as D10 values.2-Thiobarbituric acid(TBARs) value was determined to show the inductive oxidation effects of irradiation.Results showed that D10 values of electron beam and gamma ray irradiation were 0.48 kGy and 0.43 kGy,respectively.There was no significant(P ≥ 0.05) difference between two irradiation methods according to ANOVA analysis.The TBARs values of irradiated steamed tofu rolls increased significantly during storage(P 0.05).Gamma ray irradiation led to a significant increase in TBARs value during storage whereas electron beam irradiation did not show any effect.Electron beam irradiation had poorer oxidation effect on steamed tofu rolls when applied at the same dose as gamma ray irradiation.In conclusion,electron beam irradiation showed a similar efficacy of microorganism inactivation but less powerful oxidation effect than gamma ray irradiation.
Published Version
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