Journal of Radiation Industry (방사선산업학회지)

Korean Society of Radiation Industry (한국방사선산업학회)
권호 표지

Quality Evaluation of Gamma-Irradiated Tarakjuk Powder, Korean Milk Porridge

감마선 조사에 따른 분말 타락죽의 품질 평가

  • Han, In-Jun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Kyung (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jong-Heum (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kang, Il-Jun (Department of Food Science and Nutrition, Hanllym University) ;
  • Chun, Soon-Sil (Department of Food and Nutrition, Sunchon National University) ;
  • Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 한인준 (한국원자력연구원 첨단방사선연구소) ;
  • 송범석 (한국원자력연구원 첨단방사선연구소) ;
  • 김재경 (한국원자력연구원 첨단방사선연구소) ;
  • 박종흠 (한국원자력연구원 첨단방사선연구소) ;
  • 이주운 (한국원자력연구원 첨단방사선연구소) ;
  • 강일준 (한림대학교 식품영양학과) ;
  • 전순실 (순천대학교 식품영양학과) ;
  • 김재훈 (한국원자력연구원 첨단방사선연구소)
  • Received : 2012.07.05
  • Accepted : 2012.08.10
  • Published : 2012.09.30

Abstract

This study was conducted to investigate bacterial growth, viscosity, color, and sensory properties of gamma-irradiated Tarakjuk powder, a Korean milk porridge powder, at 1, 3, 5, 7, and 10 kGy. The total aerobic bacteria in non-irradiated Tarakjuk powder was $2.56{\log}\;CFU{\cdot}g^{-1}$, whereas it was not observed within the detection limit of $2{\log}\;CFU{\cdot}g^{-1}$ in samples irradiated at more than 1 kGy. Spore-forming bacteria, however, were not observed in all samples within the detection limit of $1{\log}\;CFU{\cdot}g^{-1}$. The viscosity of rehydrated Tarakjuk after gamma irradiation significantly decreased from 16,770 cP to 4,060 cP when irradiated at 10 kGy. The redness ($a^*$ value) and yellowness ($b^*$ value) evaluated using a colorimeter were significantly increased according to the increase in irradiation dose (p<0.05), while there was no difference in color evaluation conducted by panels. The overall acceptance decreased as the irradiation dose increased, and the 5 kGy sample was 4.0 (normal) on a 7-point scale. As a result, it is considered that a gamma irradiation of 5 kGy is enough to sterilize Tarakjuk powder with a acceptable sensory quality.

Keywords

Acknowledgement

Supported by : 식품의약품안전청