Effect of Irradiation Temperature on Physicochemical and Sensory Properties of Tarakjuk (Milk Porridge)

방사선 조사 온도가 타락죽의 이화학적 및 관능적 품질 특성에 미치는 영향

  • Han, In-Jun (Dept. of Food and Nutrition, Sunchon National University) ;
  • Song, Beom-Seok (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Choi, Kap-Sung (Dept. of Food Science and Technology, Sunchon National University) ;
  • Park, Jeong-Ro (Dept. of Food and Nutrition, Sunchon National University) ;
  • Chun, Soon-Sil (Dept. of Food and Nutrition, Sunchon National University)
  • 한인준 (순천대학교 식품영양학과) ;
  • 송범석 (한국원자력연구원 정읍 방사선과학연구소) ;
  • 이주운 (한국원자력연구원 정읍 방사선과학연구소) ;
  • 김재훈 (한국원자력연구원 정읍 방사선과학연구소) ;
  • 최갑성 (순천대학교 식품공학과) ;
  • 박정로 (순천대학교 식품영양학과) ;
  • 전순실 (순천대학교 식품영양학과)
  • Received : 2011.07.20
  • Accepted : 2011.08.24
  • Published : 2011.09.30


This study was conducted to evaluate the effects of irradiation temperature on the physicochemical and sensory properties of Tarakjuk, milk porridge. Tarakjuk was gamma-irradiated at different temperatures of $25^{\circ}C$ (in room), $4^{\circ}C$ (in ice), and $-20^{\circ}C$ (in dry ice) at a dose of 10 kGy, and then autoclaved at $120^{\circ}C$ for 15 min for comparison. pH and Hunter's color value of Tarakjuk were not changed by irradiation regardless of the temperature. However, the TBA (2-thiobarbituric acid) value decreased as irradiation temperature was decreased. The viscosity of Tarakjuk irradiated in dry ice was significantly higher than that irradiated at room temperature and in ice (p<0.05). For the sensory evaluation, there were no significant differences in overall acceptability between non-treated Tarakjuk and that irradiated in dry ice. Flavor pattern analysis using an electronic nose with a SAW (surface acoustic wave) sensor determined that the main peaks at retention times 3.88 and 7.34 sec were related with off-flavor induced by irradiation and unique flavor of Tarakjuk, respectively. These results indicated that irradiation at freezing temperature improved quality deterioration of Tarakjuk by gamma irradiation. However, sensory quality of Tarakjuk irradiated at freezing temperature was still lower than that of non-irradiated Tarakjuk. Therefore, further research is needed to improve the quality of Tarakjuk using combined treatment such as addition of antioxidants and vacuum packaging method.


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