Journal of Radiation Industry (방사선산업학회지)

Korean Society of Radiation Industry (한국방사선산업학회)
권호 표지

Effect of Cheeses and Flavors on Sensory Properties of Gamma-irradiated Tarakjuk

치즈와 향신료의 첨가가 감마선 조사된 타락죽의 관능적 품질에 미치는 영향

  • Han, In-Jun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Yoon, Young-Min (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Choi, Soo-Jeong (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) ;
  • 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) ;
  • 윤영민 (한국원자력연구원 첨단방사선연구소) ;
  • 최수정 (한국원자력연구원 첨단방사선연구소) ;
  • 송범석 (한국원자력연구원 첨단방사선연구소) ;
  • 김재경 (한국원자력연구원 첨단방사선연구소) ;
  • 박종흠 (한국원자력연구원 첨단방사선연구소) ;
  • 이주운 (한국원자력연구원 첨단방사선연구소) ;
  • 전순실 (순천대학교 식품영양학과) ;
  • 김재훈 (한국원자력연구원 첨단방사선연구소)
  • Received : 2012.03.31
  • Accepted : 2012.04.23
  • Published : 2012.06.30

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Abstract

This study was conducted to improve organoleptic quality of gamma-irradiated Tarakjuk at 10 kGy with cheeses (Camembert, Cheddar, Gouda, and Edam) and flavors (Nurungji, cream, and vanilla-cream). Overall acceptability of gamma-irradiated Tarakjuk added each camembert cheese and vanilla-cream flavor was the highest among the all samples. In the effect of sterilization method on the quality of Tarakjuk, the autoclaved samples added with Edam cheese, Gouda cheese, and vanilla-cream flavor, respectively, were showed higher score on the overall acceptability than the irradiated samples, meanwhile the irradiated samples were superior in the other samples. In case of added mixture of Edam cheese and vanilla-cream flavor, irradiated Tarakjuk with mixture was showed the most of high score on overall acceptability. In conclusion, addition of mixture of cheese and flavor to Tarakjuk may help to improve organoleptic quality of sterilized Tarakjuk by gammairradiation.

Keywords

Acknowledgement

Supported by : 한국원자력연구원