| Author | Tumawadee Theamhong |
| Call Number | AIT Thesis no.FB-06-15 |
| Subject(s) | Irradiated foods
|
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-06-15 |
| Abstract | The study investigate the effect of low dose irradiation (1-4 kGy) combined with chilled storage on physiochemical, microbiological qualities and sensory attributes of Kao Neaw Son, Turn (steamed sticky rice, roasted chicken and papaya salad). Experiments were carried out to estimate the effect of soaking time on water uptake of milled glutinous rice. The effect of soaking and steaming time on texture property of steamed sticky rice were studied 6 hours of soaking time and 25 nun of steaming was selected for irradiation and shelf life study. The effect of roasting time on moisture content and texture property of roasted chicken were studied. Fifteen min of roasting time was selected for irradiation and shelf life study. For irradiation process, Kao Neaw Som Turn was prepared and packed in plastic bag (nylon/LLDPE) prior to irradiation. Kao Neaw Som Turn inoculated with Listeria monocytogenes and Escherichia coli and irradiated at 1, 2, 3 and 4 kGy. Evaluation of radiation sensitivity of Listeria monocytogenes and Escherichia coli was determined. The gamma radiation of 1 kGy and 3 kGy found to be effective to eliminate E.coli and L.marocytogenes from steamed sticky rice samples. Gamma radiation of 2 kGy and 4 kGy could eliminate-E.coli and L.monocytogenes in roasted chicken and sliced papaya. F_.coli was more sensitive to irradiation than L.monocytogenes due to the low dose of irradiation to eliminate itself. Irradiation dose of 3 and 4 kGy were found to be optimum for Kao Neaw Som Turn. After being irradiated with 3 and 4 kGy, both L.monocytogenes and E.coli were not found during the storage period of 4 week at 4 ± 1 °C. The effect of irradiation on qualities of Kao Neaw Som Turn and sensory evaluation was investigated. Irradiation dose of 3 and 4 kGy affected the color, hardness and stickiness of steamed sticky rice. Moisture content, yellowness and hardness of irradiated steamed sticky rice slightly increased however the stickiness of all samples slightly decreased after 8th week of storage. Panelists accepted steamed sticky rice up to the 8`h weeks of storage. In case of roasted chicken the overall quality improves when irradiate by 3 and 4 kGy. The moisture content and the hardness of irradiated roasted chicken fluctuated during the storage time. The thiobarbituric acid (TBA) values increased between storage time, and radiation dose. Sensory analysis shows that panelists could not differentiate non-irradiated and irradiated roasted chicken and accepted the samples under chilled conditions even 8th week of storage. Irradiation at 3 and 4 kGy affected the texture of papaya salad and was not accepted by panelists. The conventional method combined with irradiated process was studied, but the results showed that they still not accepted irradiated sliced papaya. |
| Year | 2006 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-06-15 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm |
| Examination Committee(s) | Rakshit, Sudip Kumar;
Jayasuriya, H.P.W. |
| Scholarship Donor(s) | Royal Thai Government Fellowship |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2006 |