Radicidation of Frozen Grated-Yam and Change of Its Viscosity

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  • ITO HITOSHI
    Japan Atomic Energy Research Institute, Takasaki Radaation Chemisty Research Establishment
  • SATO TOMOTARO
    Japan Atomic Energy Research Institute, Takasaki Radaation Chemisty Research Establishment

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Other Title
  • 冷凍トロロイモ汁の放射線殺菌と粘度変化
  • レイトウ トロロイモジュウ ノ ホウシャセン サッキン ト ネンド ヘンカ

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The use of a gamma radiation process for the elimination of coliform in frozen grated yam seasoned and beaten was investigated. The number of coliform was detected from 9 to 365 per gram, and total number of bacteria were counted from 3.3×104 to 5.6×105 per gram. The coliform group was composed of both Escherichia coli and Intermediate type, and also Arizona like organism and Proteus were isolated considerably. The D10 values of coliform and Salmonella in the frozen grated yam were 35krad and 40krad respectively, and these organisms could be reduced below a detectable limitation by a dose of 150 to 200krad irradiation. The sterilization of coliform and Salmonellae in frozen grated yam could be achieved by a dose of 300 to 500krad irradiation. However viscosity of grated yam, which have an effect on organoleptic quality, was decreased extremely when irradiated with a dose more than 200krad, and so it could be concluded that the irradiation of 150 to 200krad would be desirable for elimination of coliform and Salmo-nellae from frozen grated yam without remarkable change of organoleptic qualities.

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