Shelf life evaluation of frozen and irradiated chilled stored fried noodle with shrimp | |
| Author | Kanittha Pungsawat |
| Call Number | AIT Thesis no.FB-05-08 |
| Subject(s) | Frozen foods--Storage Radiation preservation of food |
| 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-05-08 |
| Abstract | The effect of freezing and irradiation in combination with chilled storage on the quality of fried noodle with shrimp (Pad-Thai) was investigated by determining physicochemical, microbiological and organoleptic aspects. For freezing method, the package of cooked rice noodle, spicy sauce with dried shrimp were packed separately, then freeze to -20±2`C and kept at this temperature. For 1 month of storage, the panelists could differentiate frozen Pad-Thai from freshly prepared by triangle test. From instrumental measurement, the hardness of cooked rice noodle was increased by 38.46% during 12 weeks of storage while springiness, gumminess, chewiness, tensile strength decreased. The pH value of spicy sauce was gradually increased and the red color slightly decreased. The texture of dried shrimp was harder and red color increased. For irradiation treatment, both package of cooked rice noodle and spicy sauce with dried shrimp were irradiated at 3, 4 kGy and stored at 2_2°C. Higher radiation dose caused the value of hardness and tensile strength of cooked rice decreased while the value of springiness, gumminess, chewiness, moisture content and yellow color increased. During storage at 2±2°C, the hardness increased (by 22.01%) and the springiness, gumminess, chewiness and tensile strength decreased. For irradiated spicy sauce and dried shrimp, higher radiation dose contributed to higher pH of spicy sauce and decreased red color of both components. Microbial load of frozen and irradiated chilled Pad-Thai was not exceeded 2 log cfulg and 1.3 log cfu/g, respectively. Therefore, it was possible to keep the frozen and irradiated chilled Pad-1 hal for more than 3 months and more than 1 month |
| Year | 2005 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-05-08 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Jindal, Vinod Kumar ;Rakshit, Sudip Kumar |
| Scholarship Donor(s) | Ministry of Agricultural and Cooperatives; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2005 |