Quality Properties of Gamma Irradiated Samjang, Seasoned Soybean Paste during Storage

감마선 조사된 쌈장의 보존 중 품질특성

  • Kim, Dong-Ho (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Ahn, Hyun-Joo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Yook, Hong-Sun (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Mi-Jung (Department of Food Science and Nutrition, Anyang University) ;
  • Sohn, Cheon-Bae (Department of Food Science and Nutrition, Chungnam National University) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
  • 김동호 (한국원자력연구소 방사선식품.생명공학연구팀) ;
  • 안현주 (한국원자력연구소 방사선식품.생명공학연구팀) ;
  • 육홍선 (한국원자력연구소 방사선식품.생명공학연구팀) ;
  • 김미정 (안양대학교 식품영양학과) ;
  • 손천배 (충남대학교 식품영양학과) ;
  • 변명우 (한국원자력연구소 방사선식품.생명공학연구팀)
  • Published : 2000.04.30

Abstract

The effect of gamma-irradiation on quality changes of Samjang, Korean traditional seasoned soy paste, was studied. Samjang was prepared, irradiated at 0, 2.5, 5, 10 kGy, and then stored at $25^{\circ}C$ and $37^{\circ}C$, respectively. Non-irradiated control, sample 2%- ethanol added and sample heated at $80^{\circ}C$ for 30 min were prepared with the same conditions to be compared. The results showed that yeasts were completely eliminated by gamma-irradiation with dose at 2.5 kGy or more, and total bacteria decreased by 5 log cycles with doses at 10 kGy, showing a significant decrease during storage. The gamma irradiation treatment showed repressive effect on the swelling by gas production and browning formation of Samjang during storage. Also, the indicators of enzyme activity, such as amino nitrogen, protease activity and pH change in the gamma irradiation treatment were more stable than control. The sensory evaluations showed that irradiated samples were more acceptable. Therefore, it was considered that gamma irradiation was effective for processing Samjang and for maintaining better quality during subsequent storage.

Keywords

gamma irradiation;Samjang;quality properties