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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

Abstract

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.

방사선 조사 기술을 이용한 타락죽의 멸균 시 관능적 품질을 개선하기 위한 연구의 일환으로 방사선 조사온도에 따른 타락죽의 pH, 지질산패도, 점도, 색도, 관능검사 및 향기패턴을 측정하였다. 그 결과 pH와 색도의 경우 방사선 조사에 의한 변화는 없는 것으로 나타났다. 지질산패도의 경우 조사구 가운데 냉동조사구가 가장 낮았으나, 점도에서는 냉동조사구가 가장 높게 나타났다. 관능검사 결과, 종합적 기호도에서 냉동조사구의 경우 대조구와 유의적 차이가 없는 것으로 나타났다. 향기패턴 분석 결과, 지질산패 및 이취에 관련된 RT 3.88 sec의 peak와 타락죽 고유의 향과 관련한 RT 7.34 sec의 peak를 구분할 수 있었다. 따라서 방사선을 조사에 의한 타락죽의 관능적 품질 저하는 냉동조사를 통해 개선이 가능하였으나, 여전, 지질산패와 점도감소 및 조사취 발생 등에 의한 타락죽 고유의 관능적 품질이 감소되는 것으로 나타나, 추후 항산화제의 첨가 또는 포장방법의 변화 등과 병용처리를 통해 보다 효과적인 품질 개선을 위한 연구가 필요할 것으로 사료되었다.

Keywords

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