지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 730 - 736 (7page)
이용수
초록· 키워드
오류제보하기
This study was to establish irradiation process for serving ginseng chicken porridge to immune-compromised patients. Raw chicken, glutinous rice, ginseng, garlic, dried jujube and carrot were used as raw materials for ginseng chicken porridge. The initial level of microorganisms contaminated in raw materials and their predominant species were determined. The level of microorganism detected in raw chicken and in ginseng were 3.4 Log CFU/g and 4.7 Log CFU/g, respectively. Major predominant microorganisms were Pseudomonas fragi in chicken, Enterobactor faecalis in carrot, and Bacillus subtilis in other materials. Chicken and carrot were excluded from irradiation treatment because ordinary thermal treatment can inactivate the microorganisms contaminated in those materials. Five kGy of gamma ray was the effective sterilizing dose required to inactivate B. subtilis in glutinous rice, garlic and jujube, and 10 kGy in ginseng. Ginseng chicken porridge was prepared with each of raw materials gamma-irradiated with the selected sterilizing doses. Control was ginseng chicken porridge prepared with non-irradiated materials. The growth of microorganisms was not observed in the chicken porridge prepared with irradiated raw materials. Sensory results showed that the score of flavor and off-flavor was slightly lower in ginseng chicken porridge prepared with irradiated raw materials than in control. This was considered to be due to the increase of TBARS values by gamma irradiation. However, there was no significant difference on overall acceptance between the porridge prepared with irradiated raw materials and control. The results showed that the individual gamma irradiation of raw materials can be applied to prepare ginseng chicken porridge as meals for the immunocompromised patients.
목차
등록된 정보가 없습니다.
참고문헌 (33)
참고문헌 신청
Ahn, D. U. / 1999 / Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage / J. Food Sci 64:226~229
Al-Baali, A. G. A. / 2006 / Thermal sterilization of food: Historical review, sterilization of food in retort pouches / Springer Science (Business Media LLC) :5~13
ASTM / 2004 / Practice for use of the alanine-EPR dosimetry system. In: Standards on Dosimetry for Radiation Processing / ASTM International
Bahwere, P. / 2009 / Acceptability and effectiveness of chickpea sesame-based ready-to-use therapeutic food in malnourished HIV-positive adults / Patient Prefer. Adherence 3:67~75
Bruun L. I. / 1999 / Prevalence of malnutrition in surgical patients: Evaluation of nutritional support and documentation / Clin. Nutr 18:141~147
Al-Baali, A. G. A. / 2006 / Thermal sterilization of food: Historical review, sterilization of food in retort pouches / Springer Science (Business Media LLC) :5~13
ASTM / 2004 / Practice for use of the alanine-EPR dosimetry system. In: Standards on Dosimetry for Radiation Processing / ASTM International
Bahwere, P. / 2009 / Acceptability and effectiveness of chickpea sesame-based ready-to-use therapeutic food in malnourished HIV-positive adults / Patient Prefer. Adherence 3:67~75
Bruun L. I. / 1999 / Prevalence of malnutrition in surgical patients: Evaluation of nutritional support and documentation / Clin. Nutr 18:141~147
이 논문의 저자 정보
최근 본 자료
댓글(0)
0