Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Quality Properties of Gamma Irradiated-commercial Powdery Soup under Accelerated Storage Condition

감마선 조사 후 가속 저장된 분말수프의 이화학적 품질 특성

  • Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kwon, Jong-Sook (Dept. of Food and Nutrition, Chungnam National University) ;
  • Son, Chun-Bae (Dept. of Food and Nutrition, Chungnam National University) ;
  • Jegal, Sung-A (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Na-Young (Dept. of Food Science and Nutrition, Joongbu University) ;
  • Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
  • Published : 2006.08.30
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Abstract

The purpose of this study was to investigate the physicochemical characteristics of gamma irradiated-commercial powdery soup under accelerated storage condition $(60^{\circ}C,\;4\;weeks)$. TBA values increased with increment of irradiation dose, but were not affected by storage period. On the other hand, TBA values increased with increment of storage period in non-irradiated sample. pH of irradiated samples decreased as compared with that of non-irradiated sample and significantly decreased as elapse of storage period (p<0.05). Viscosity of irradiated samples significantly decreased as increment of irradiation dose and no significant difference was abserved as elapse of storage period (p<0.05). In Hunter's value, L value decreased but a value and b value were not significantly different with increment of irradiation dose and elapse of storage period. Because gamma irradiation was led to lipid oxidation and decrease in viscosity of commercial powdery soup, these results suggested that further studies should be investigated to reduce detrimental effects induced by irradiation.

감마선 조사된 시판 인스턴트 분말수프의 가속 저장($60^{\circ}C$, 4주) 중 이화학적 품질특성을 평가하였다. 감마선 조사 직후 지방산패도는 조사선량이 증가함에 따라 증가하였으나 조사구 및 비조사구 모두 저장기간이 늘어남에 따른 변화는 없었다. 시료의 pH 변화는 비조사구에 비해 조사구에서 낮아지는 경향을 보였으며 저장기간이 길어질수록 pH값이 유의적으로 감소하였다(p<0.05). 감마선 조사된 수프의 점도는 비조사구에 비해 조사구에서 조사선량이 증가함에 따라 유의적으로 감소하는 경향을 보였으며(p<0.05) 저장기간에 따른 차이는 미미하였다. 감마선 조사된 수프의 색도는 저장기간이 늘어남에 따라, 그리고 조사선량이 증가함에 따라 명도가 감소하는 경향을 나타내었다. 이상의 결과에서 감마선 조사는 수프의 지질산화를 증가시키고 점도감소가 초래되어 이를 방지하기 위한 추가연구가 요구된다.

Keywords

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