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Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, Vol. 10 No. 1-2, 2015.

Kratko priopćenje

Determination of color parameters of gamma irradiated fresh and dried mushrooms during storage

Nii Korley Kortei orcid id orcid.org/0000-0002-8863-4694 ; Graduate School of Nuclear and Allied Sciences, Department of Nuclear Agriculture and Radiation Processing, P. O. Box AE 1, Atomic, Ghana
George Tawia Odamtten ; University of Ghana, Department of Botany, P. O. Box 55, Legon, Ghana
Mary Obodai ; Food Research Institute- Council for Scientific and Industrial Research, P. O. Box M 20, Accra, Ghana
Victoria Appiah ; Graduate School of Nuclear and Allied Sciences, Department of Nuclear Agriculture and Radiation Processing, P. O. Box AE 1, Atomic, Ghana
Papa Toah Akonor ; Food Research Institute- Council for Scientific and Industrial Research, P. O. Box M 20, Accra, Ghana

Puni tekst: engleski pdf 337 Kb

str. 66-71

preuzimanja: 4.923

citiraj

Sažetak

The visual appearance of mushrooms is one of the first quality determinants made by the Ghanaian consumer. Color parameters were
measured for fresh mushrooms (Pleurotus ostreatus) irradiated at 0, 1, 2 and 3 kGy at a dose rate of 1.7 kGy hr-1 after harvest (0 day) and
then measured after storage (5 days). Dried mushrooms were exposed to gamma radiation at 0, 0.5, 1, 1.5 and 2kGy at the same dose rate and
stored in polythene and polypropylene packaging materials and stored for a period of 12 months. The effect of gamma radiation on colour
was monitored at 0, 3, 6 and 12 months. The colour parameters for the colour change were quantified by the Hunter L (whiteness/darkness), a
(redness/greenness) and b (yellowness/blueness) system. These values were also used for calculation of the total colour change (ΔE), chroma
(C), hue angle (H) and browning index (B.I). There were significant differences (P< 0.05) for L*, a*, b*, chroma, hue angle, browning index
and overall colour change of fresh and dried mushrooms over the storage periods. There was an increase in a*-values while L*, b*, C and H values decreased. This study investigates the effect of ionizing radiations on the colour quality of oyster mushrooms during storage showing its suitability of usage in food preservation.

Ključne riječi

Gamma radiation; mushrooms; color; chroma; hue angle; colorimeter.L*a*b*

Hrčak ID:

147825

URI

https://hrcak.srce.hr/147825

Datum izdavanja:

1.10.2015.

Posjeta: 5.638 *