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Food Irradiation for Mushrooms: A Review
Akram, Kashif,Kwon, Joong-Ho The Korean Society for Applied Biological Chemistr 2010 Applied Biological Chemistry (Appl Biol Chem) Vol.53 No.3
Food irradiation may be considered as a second big breakthrough after pasteurization. It is the process of exposing food to ionizing radiation in order to destroy microorganisms or insects that could be present in the food and some time to improve the functional properties of food or to eliminate toxins, with the least compromise on sensory and nutritive quality. Mushrooms are fleshy fungi, being used as food and medicine. However, their short shelf-life and high initial microbial load are the major problems regarding their easy distribution and safe consumption. The irradiation of mushrooms can be a safe and cost effective method to enhance shelf-life as well as to ensure hygienic and sensory quality. For quarantine requirements and consumer awareness, different detection methods for irradiated mushrooms, such as electron spin resonance, photostimulated luminescence, and thermoluminescence are available, which are effective and validated. Safety of irradiated mushrooms is well documented providing evidences that this technology is safe with some added advantages.
Akram, Kashif,Ahn, Jae-Jun,Kim, Gui-Ran,Kwon, Joong-Ho 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.2
Photostimulated luminescence (PSL), thermoluminescence (TL), and electron spin resonance (ESR) analyses were performed to identify ${\gamma}$-irradiated (0, 1,2, and 3 kGy) fresh mushrooms (oyster, king oyster, and shiitake mushrooms) during storage at $5^{\circ}C$. PSL analysis gave negative results [<700 photon counts (PCs)] for the nonirradiated and intermediate (700-5,000 PCs) or positive results (>5,000 PCs) for the irradiated samples. The shape, intensity, and occurrence of TL glow curve in a typical temperature range (150-$250^{\circ}C$) along with TL ratio ($TL_1/TL_2$) provided sufficient information to confirm the irradiation history of samples. Storage resulted in a negligible fading effect on PSL and TL characteristics. X-ray diffraction analysis showed the abundance of feldspar and quartz minerals in the separated dust from mushrooms. In detailed ESR analysis employing different sample pre-treatments, all samples were silent for radiation-specific ESR signals giving only a central signal (g=2.005) that showed an increase in intensity upon irradiation.
Kashif Akram,안재준,윤성란,권중호 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.4
Gamma-irradiated (0, 1, and 10 kGy) ketchup (KTP), barbeque sauce (BBQ), and sweet chili sauce (SWC) were identified using photostimulated-luminescence (PSL) and thermoluminescence (TL) analysis and characterized for physical properties like Brix, consistency, and color. PSL-based screening showed negative results for all nonirradiated samples, while intermediated results were found for irradiated samples. Routine density separation method for mineral extraction provided better TL results; however,alkaline and acid hydrolysis could ease the process with acceptable results. A slight decrease in consistency of all the samples was observed. Brix of KTP remained unchanged,while increase of same was obvious in BBQ and SWC following irradiation. The Hunter L* value of the γ-irradiated sauces decreased except SWC samples, and the a* and b* values showed a general increase compared to the non-irradiated samples. The studied methods have potential to successfully identify and characterize the irradiated sauces for technical and regulatory requirements.
Akram, Kashif,Ahn, Jae-Jun, Kwon,Joong-Ho 경북대학교 농업과학기술연구소 2012 慶北大農學誌 Vol.30 No.1
Fresh oyster mushrooms (Pleurotus ostreatus) were gamma-irradiated at 0, 1, 2, and 3 kGy. The effects on various quality attributes were determined during storage at . Color changes were more prominent in the cap region than the stem part. At the start of storage increase of Hunter's L-value (lightness) was observed in the caps of 2 and 3 kGy-irradiated samples. The L-value was higher in the all irradiated samples during storage. The trend was different in the case of stem region, where L-value decreased upon irradiation, but remained high throughout storage. The -value declined, whereas the b-value increased following irradiation. Irradiation showed a dose-dependent effect on the firmness, which was clearer during storage, but the samples irradiated at 1 kGy maintained an overall better texture than other irradiated samples. The weight loss was also higher in the all irradiated samples during storage. The samples irradiated at 1 kGy showed good physical appearance without any fungal attack at the end of storage; however color change in cap region was quite apparent. The ultra-structural drastic effect of irradiation was understandable using scanning electron microscopy. E-nose analysis demonstrated a clear change in the volatile profiles of all irradiated samples. Although the effect of irradiation on quality characteristics was quite clear but the all irradiated samples were free from fungal attack that was observed in the case of control sample.
Review : Food Irradiation for Mushrooms: A Review
Kashif Akram,Joong Ho Kwon 한국응용생명화학회 2010 Journal of Applied Biological Chemistry (J. Appl. Vol.53 No.3
Food irradiation may be considered as a second big breakthrough after pasteurization. It is the process of exposing food to ionizing radiation in order to destroy microorganisms or insects that could be present in the food and some time to improve the func
Kashif Akram,안재준,김귀란,권중호 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.2
Photostimulated luminescence (PSL), thermoluminescence (TL), and electron spin resonance (ESR)analyses were performed to identify γ-irradiated (0, 1,2,and 3 kGy) fresh mushrooms (oyster, king oyster, and shiitake mushrooms) during storage at 5oC. PSL analysis gave negative results [<700 photon counts (PCs)] for the nonirradiated and intermediate (700-5,000 PCs) or positive results (>5,000 PCs) for the irradiated samples. The shape,intensity, and occurrence of TL glow curve in a typical temperature range (150-250oC) along with TL ratio (TL1/TL2) provided sufficient information to confirm the irradiation history of samples. Storage resulted in a negligible fading effect on PSL and TL characteristics. X-ray diffraction analysis showed the abundance of feldspar and quartz minerals in the separated dust from mushrooms. In detailed ESR analysis employing different sample pre-treatments,all samples were silent for radiation-specific ESR signals giving only a central signal (g=2.005) that showed an increase in intensity upon irradiation.