Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effects of Gamma Irradiation on the Quality of Kongnamul Muchim(Cooked Soybean Sprouts) During Storage.

방사선조사가 콩나물 무침의 저장 중 품질 특성에 미치는 영향

  • Kim, Mi-Sun (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Min-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Yang, Yun-Hyoung (Dept. of Food and Nutrition, Chungnam National University) ;
  • Lee, Ju-Woon (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Research Institute) ;
  • Byun, Myung-Woo (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Research Institute) ;
  • Lim, Sung-Kee (Daejeon Regional Food & Drug Administration) ;
  • Kim, Mee-Ree (Dept. of Food and Nutrition, Chungnam National University)
  • 김미선 (충남대학교 식품영양학과) ;
  • 김민희 (충남대학교 식품영양학과) ;
  • 양윤형 (충남대학교 식품영양학과) ;
  • 이주운 (한국원자력연구원, 방사선과학연구소 방사선식품생명공학팀) ;
  • 변명우 (한국원자력연구원, 방사선과학연구소 방사선식품생명공학팀) ;
  • 임성기 (대전지방식품의약품안전청) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2008.02.29
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Abstract

In this study, the effects of gamma irradiation on the microbial, physical characteristics, sensory qualities and antioxidant activity of Kongnamul Muchim(cooked soybean sprouts) were investigated. Gamma irradiation at 3 kGy inhibited microbial growth until 4 weeks of storange at $4^{\circ}C$ and until 5 days at and $25^{\circ}C$. The 3 kGy dose did not significantly affect the hardness of the sprouts; however Hunter's color values for lightness, redness and yellowness were changed. Low-dose gamma irradiation(up to 2 kGy) did not significantly affect the antioxidant activity of the Kongnamul Muchim. Also, based on a triangle sensory test, the gamma irradiated Kongnamul Muchim was not significantly different from the control. From these results, it is suggested that the applying gamma irradiation to cooked vegetables at doses lower than 3 kGy is recommended to extend shelf-life and maintain quality characteristics.

Keywords

References

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