This content is not included in
your SAE MOBILUS subscription, or you are not logged in.
Use of Irradiation as a HACCP, CCP Step for Bulk Soybeans Prior to Their Transit to Mars: Influence on Microbial Load, Functional Properties, and Yield of Soymilk and Tofu
Technical Paper
2005-01-2925
ISSN: 0148-7191, e-ISSN: 2688-3627
Annotation ability available
Sector:
Language:
English
Abstract
Soybeans were chosen for lunar and planetary missions, where soybeans will be supplied in bulk or grown locally, due to their nutritive value and ability to produce oil and protein for further food applications. However, soybeans must be processed into foods prior to consumption. Wilson et al. (2003) raised questions about the influence of radiation (on germination and functional properties) that the soybeans would be exposed to during bulk storage prior to and during a Mars mission. The influence of radiation can be broken down into two components: the affect of surface pasteurization to ensure the astronauts safety from food-borne illnesses (HACCP, CCP), and the affect of the amount of radiation the soybeans receive during a Mars mission. Decreases in the amount of natural antioxidants, free radical formation, and oxidation-induced changes in the soybean will influence the nutritional value, texture, and quality of soyfoods. The objective of this study was to determine the influence of surface radiation on whole soybeans using gamma and electron beam radiation (pasteurization and sterilization) on microbial load, germination rate, ease of processing, and quality of soymilk and tofu. Surface radiation of whole dry soybeans using electron beam or gamma rays at 10 or 30kGy did provide microbial safety for the astronauts. However, these doses caused oxidative changes that resulted in soymilk and tofu with rancid aromas, dark color, lower tofu yields, more solid waste, paste-like okara, and loss of the seeds' ability to germinate. While lower doses may reduce these problems, we may lose the ability to ensure microbial safety of bulk soybeans. Counter measures could include vacuum packaging, nitrogen flushing, added antioxidants, and radiating under freezing conditions. A No Effect Dose for food quality, below 10kGy, with an effective kill step dose (CCP) for food-borne illness microorganisms needs to be investigated further.
Authors
Citation
Wilson, L., French, S., and Perchonok, M., "Use of Irradiation as a HACCP, CCP Step for Bulk Soybeans Prior to Their Transit to Mars: Influence on Microbial Load, Functional Properties, and Yield of Soymilk and Tofu," SAE Technical Paper 2005-01-2925, 2005, https://doi.org/10.4271/2005-01-2925.Also In
References
- Bennion, M. Scheude B. 2004 “Food Preservation and Packaging.” Introductory Foods, Chapter 28 667 669 Prentice Hall N.J.
- Hammond, E.G. Fehr W.R. 1975 Oil Quality Improvement in Soybeans-Glycine max (L.) Merr. Sonderdruck aus fette seifen anstrichmittel 77 97 101
- Johnson, L.D. Wilson L.A. 1984 Influence of soybean variety and method of processing in tofu manufacturing: comparison of methods for measuring soluble solids in soymilk J. Food Sci. 49 1 202 204
- Liu, K. 1997 Soybeans: Chemistry, Technology, and Utilization ITP International Thomson Publishing New York 114 217
- Moizuddin, S. Buseman G. Fenton A.M. Wilson L.A. 1999 Tofu production from soybeans or full-fat soyflakes using direct and indirect heating processes J. Food Sci. 64 145 148
- Moizuddin, S. Johnson L.D. Wilson L.A. 1999 Rapid method for determining optimum coagulant concentration in tofu manufacture J. Food Sci. 64 684 687
- Murphy, P.A. Chen H.P. Hauck C.C. Wilson L.A. 1997 Soybean Storage Protein Composition and Tofu Quality Food Technology 51 3 86 88 110
- Potter, N.N. Hotchkiss, J.H. 1995 Food Science 5th Gaithursburg, MD Chapman and Hall
- Torres-Penaranda, A.V. Reitmeier C. Wilson L. A. Fehr W. Narvel J.M. 1998 Sensory characteristics of soymilk and tofu made from lipoxygenase-free and normal soybeans J. Food Sci. 63 1084 1087
- Watanabe, T. et al. 1964 Research into the standardization of the tofu making process National Food Research Institute Report Japan
- Wilson, L.A. Senechal N.P. Widrlechner M.P. 1992 Headspace analysis of the volatile oils of Agastache J Agric. Food Chem. 40 1362 1366
- Wilson, L.A. Murphy P.A. Gallagher P. 1992 Soyfood Product markets in Japan: U.S. export opportunities MATRIC Ames, IA
- Wilson, L.A. 1995 “Soyfoods” Practical Handbook of Soybean Processing and Utilization. Chapter 22 Erickson D.R. AOCS Press and USB Press St. Louis, MO 428 459
- Wilson, L.A. 1996 “Comparison of Lipoxygenase-null and Lipoxygenase-containing soybeans in foods.” Lipoxygenase and Lipoxygenase Pathway Enzymes Piazza G.J. AOCS Press St. Louis, MO 209 225
- Wilson, L.A. 2003 NFFP Report. Chapter 20
- Wilson, L.A. 2004 NFFP Report. Chapter 22
- Wilson, L. A. Zehr A. French S. J. Perchonok M. 2004 Soymilk And Tofu Processing On Mars: Can We Really Stow It? 34 th International Conference on Environmental Systems (ICES) Colorado Spring, CO July 19-22 2004
- Wilson, L.A. Kuan J.Y.L. Sterner A. 2004 “Antioxidant Detection and Soybean Storage for Planetary Outposts.” 34 th International Conference on Environmental Systems (ICES) Colorado Spring, CO July 19-22 2004