Effect of UV-C Irradiation on Physical Properties and Microbial Growth of Fermented Rice Noodles (Khanom-Jeen)
Abstract
This study investigated the effect of ultraviolet-C (UV-C) on microbial growth and physical properties of ready to eat fermented rice noodles (Khanom-jeen). Rice noodles were packed in foam tray before subjected to UV-C irradiation for 0 (control), 5 and 10 min which equal to 0, 1.6 and 3.2 kJ/m2, respectively compared with soaking in 50 ppm sodium hypochlorite (NaOCl). Samples were then wrapped with polyethylene film and stored for 9 days at 10+2ºC. Results showed that UV-C doses of 3.2 kJ/m2 as well as NaOCl 50 ppm had significant effect on decreasing of total viable count and coliform counts on day 0 of storage. However, rice noodles emitted with UV-C show no significance different on total viable count, yeast and mold and Staphylococcus aureus during storage when compared with control. UV-C treatment at 1.6 kJ/m2 had no significant effect on physical properties including whitening index, texture and sensory quality attributes. However, increasing in hardness and toughness, and reducing of whitening index of rice noodle after UV-C treatment at 3.2 kJ/m2. Sensory attributes were not negatively affected by both UV-C treatments. Keywords : fermented rice noodles (Khanom-jeen) ; UV-C irradiation ; microbial growth ; sodium hypochlorite ; qualityReferences
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Chen, Y., Chen, G., Wei, R., Zhang, Y., Li, S., & Chen, Y. (2019). Quality characteristics of fresh wet noodles treated with nonthermal plasma sterilization. Food Chemistry, 297, 124900.
Chinnathambi, S., Karthikeyan, S., Velmurugan, D., Hanagata, N., Aruna, P., & Ganesan, S. (2015). Effect of moderate UVC irradiation on bovine serum albumin and complex with antimetabolite 5-fluorouracil: Fluorescence spectroscopic and molecular modelling studies. International Journal of Spectroscopy,
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Delorme, M.M., Guimarães, J.T., Coutinho, N.M., Balthazar, C.F., Rocha, R.S., Silva, R., Margalho, L.P., Pimentel, T.C., Silva, M.C., Freitas, M.Q., Granato, D., Sant’Ana, A.S., Duart, M.C., & Cruz, A.G. (2020). Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods. Trends in Food Science & Technology, 102, 146-154.
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Kumar, P.S., Saravanan, A., Sheeba, N. & Uma, S. (2019). Structural, functional characterization and physicochemical properties of green banana flour from dessert and plantain banana (Musa spp.). LWT-Food Science and Technology, 116, 108524.
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Morgan, R. (1989). UV ‘green’ light disinfection. Dairy Industry International, 54(11), 33-35.
Nimitkeatkai, H., & Kulthip, J. (2016). Effect of sequential UV-C irradiation on microbial reduction and quality of fresh-cut dragon fruit. International Food Research Journal, 23(4), 1818-1822.
Phiriyangkul, P., Cha-emtes, K., & Poubol, J. (2012). Effect of ultraviolet-c irradiation on biochemical, physiological properties and sensory evaluation in ground peanut. Agricultural Science Journal, 3(Suppl.), 544-547.
(in Thai)
Poubol, J., & Jitareerat, P. (2010). Ultraviolet-C treatments for holy basil decontamination of Escherichia coli and Salmonella sp. Agricultural Science Journal, 41(3/1)(Suppl.), 401-404. (in Thai)
Saengsawang, S., & Settheetham, D. (2013). The application of hazard analysis and critical control point (HACCP) in food production process of rice noodle case study of Ubolratana district Khon Kaen province. KKU Journal for Public Health Research, 6(1), 163-172. (in Thai)
Suphim, B., Choomsee, P., & Panpetch, O. (2017). Microbiological quality of ready-to-eat foods in Loei Rajabhat university canteen. Journal of Science & Technology, Ubon Ratchathani University, Special issue,
72-81. (in Thai)
Thai Industrial Standards Institute. (2004). Thai community products standards: Thai rice noodle TCPS.500/2547.
Thaipost. (2008). Various germs found in “Khanom jeen noodles” dreaded unsafe. Retrieved September 29, 2015, from http://www.thaihealth.or.th/Content/6085A2.html (in Thai)
Thipyarut, A. (2018). Application of UV/Ozone technology to reduce E. coli/Coliforms contamination in food processing and intermediate products in minimizing wastewater and promoting more raw material recycling in the process. Research report, Burapha University, 90 p. (in Thai)
Udomrati, S., Satmalee, P., & Surojanametakul, V. (2015). Application of fermented and hydrothermal treated rice flour to increase resistant starch in rice vermicelli (Kanom-jeen). Thai Science and Technology Journal, 23(3), 507-516.
USFDA. (1998). Bacteriogical Analytical Manual. (8th Edition). US. Food and Drug Administration.
Zhou, J., Zhang, J., Ma, Y., & Tong, J. (2008). Surface photo-crosslinking of corn starch sheets. Carbohydrate Polymers, 74(3), 405-410.
Condon-Abanto, S., Condon, S., Raso, J., Lyng, J.G., & Alverez, I. (2016). Inactivation of Salmonella typhimurium and Lactobacillus plantarum by UV-C light in flour powder. Innovative Food Science and Emerging Technologies, 35, 1-8.
Chen, Y., Chen, G., Wei, R., Zhang, Y., Li, S., & Chen, Y. (2019). Quality characteristics of fresh wet noodles treated with nonthermal plasma sterilization. Food Chemistry, 297, 124900.
Chinnathambi, S., Karthikeyan, S., Velmurugan, D., Hanagata, N., Aruna, P., & Ganesan, S. (2015). Effect of moderate UVC irradiation on bovine serum albumin and complex with antimetabolite 5-fluorouracil: Fluorescence spectroscopic and molecular modelling studies. International Journal of Spectroscopy,
Degala, H.L., Mahapatra, A.K., & Kannan, G. (2018). Evaluation of non-thermal hurdle technology for ultraviolet-light to inactivate Escherichia coli K12 on goat meat surfaces. Food Control, 90, 113-120.
Delorme, M.M., Guimarães, J.T., Coutinho, N.M., Balthazar, C.F., Rocha, R.S., Silva, R., Margalho, L.P., Pimentel, T.C., Silva, M.C., Freitas, M.Q., Granato, D., Sant’Ana, A.S., Duart, M.C., & Cruz, A.G. (2020). Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods. Trends in Food Science & Technology, 102, 146-154.
Gayán, E, Condón, S., & Álvarez, I. (2014a). Biological aspects in food preservation by ultraviolet light: a review. Food Bioprocess Technology, 7, 1-20.
Gayán, E, GarcÍa-Gonzalo, D., Álvarez, I., & Condón, S. (2014b). Resistance of Staphylococcus aureus to UV-C light and combined UV-heat treatments at mild temperatures. International Journal of Food Microbiology, 172, 30-39.
Jewsuwan, A., & Thipayarat, A. (2015). Application of advanced oxidation processes (ozone/UV) to reduce Escherichia coli contamination in flour slurry from rice noodles production. Journal of Food Science and Agricultural Technology, 1(1), 16-21.
Kumar, P.S., Saravanan, A., Sheeba, N. & Uma, S. (2019). Structural, functional characterization and physicochemical properties of green banana flour from dessert and plantain banana (Musa spp.). LWT-Food Science and Technology, 116, 108524.
Lado, B., & Yosef, A. (2002). Alternative food-preservation technologies: Efficacy and mechanisms. Microbes Infection, 4, 433-440.
Lichanporn, I., & Nuntachai, N. (2011). Effect of UV-C irradiation on the inactivation of inoculated pathogens of pork grinds. Research report, Rajamangala University of Technology Thanyaburi, 27 p.
Morgan, R. (1989). UV ‘green’ light disinfection. Dairy Industry International, 54(11), 33-35.
Nimitkeatkai, H., & Kulthip, J. (2016). Effect of sequential UV-C irradiation on microbial reduction and quality of fresh-cut dragon fruit. International Food Research Journal, 23(4), 1818-1822.
Phiriyangkul, P., Cha-emtes, K., & Poubol, J. (2012). Effect of ultraviolet-c irradiation on biochemical, physiological properties and sensory evaluation in ground peanut. Agricultural Science Journal, 3(Suppl.), 544-547.
(in Thai)
Poubol, J., & Jitareerat, P. (2010). Ultraviolet-C treatments for holy basil decontamination of Escherichia coli and Salmonella sp. Agricultural Science Journal, 41(3/1)(Suppl.), 401-404. (in Thai)
Saengsawang, S., & Settheetham, D. (2013). The application of hazard analysis and critical control point (HACCP) in food production process of rice noodle case study of Ubolratana district Khon Kaen province. KKU Journal for Public Health Research, 6(1), 163-172. (in Thai)
Suphim, B., Choomsee, P., & Panpetch, O. (2017). Microbiological quality of ready-to-eat foods in Loei Rajabhat university canteen. Journal of Science & Technology, Ubon Ratchathani University, Special issue,
72-81. (in Thai)
Thai Industrial Standards Institute. (2004). Thai community products standards: Thai rice noodle TCPS.500/2547.
Thaipost. (2008). Various germs found in “Khanom jeen noodles” dreaded unsafe. Retrieved September 29, 2015, from http://www.thaihealth.or.th/Content/6085A2.html (in Thai)
Thipyarut, A. (2018). Application of UV/Ozone technology to reduce E. coli/Coliforms contamination in food processing and intermediate products in minimizing wastewater and promoting more raw material recycling in the process. Research report, Burapha University, 90 p. (in Thai)
Udomrati, S., Satmalee, P., & Surojanametakul, V. (2015). Application of fermented and hydrothermal treated rice flour to increase resistant starch in rice vermicelli (Kanom-jeen). Thai Science and Technology Journal, 23(3), 507-516.
USFDA. (1998). Bacteriogical Analytical Manual. (8th Edition). US. Food and Drug Administration.
Zhou, J., Zhang, J., Ma, Y., & Tong, J. (2008). Surface photo-crosslinking of corn starch sheets. Carbohydrate Polymers, 74(3), 405-410.
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2021-05-05
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