Changes of Microbiological and Physicochemical Characteristics of Doenjang Prepared with Low Salt Content and Gamma Irradiation

감마선 조사와 저염함량으로 제조한 된장의 미생물 및 품질특성 변화

  • Park, Byoung-Jun (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Jang, Kyu-Sub (Department of Food Engineering, Chungnam National University) ;
  • Kim, Dong-Ho (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) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
  • 박병준 (한국원자력연구소 방사선식품.생명공학팀) ;
  • 장규섭 (충남대학교 식품공학과) ;
  • 김동호 (한국원자력연구소 방사선식품.생명공학팀) ;
  • 육홍선 (한국원자력연구소 방사선식품.생명공학팀) ;
  • 변명우 (한국원자력연구소 방사선식품.생명공학팀)
  • Published : 2002.02.01

Abstract

Changes of microbiological and physicochemical characteristics of gamma irradiated Doenjang with low salt were studied. Samples were prepared by mixing the Doenjang and the Chungkukjang with 6% and 8% of salinity. The mixture was irradiated by gamma-ray with dose of 0, 5, 10, 20 kGy, and each sample was stored at $25^{\circ}C$ for 8 weeks. The results showed that the Bacillus cell was inactivated by $10^4-10^5\;cells/g$ with dose of 10 kGy, and yeast and Lactobacillus group were nearly eliminated by 10 kGy. The general quality of gamma irradiated low salt Doenjang, such as amino nitrogen, protease activity, and pH, were more stable than that of control during storage periods. The sensory evaluations showed that 8% (salt)-5 kGy and 6% (salt)-10 kGy irradiated samples were more acceptable than market purchased Doenjang. Therefore, it was considered that gamma irradiation was effective for maintaining better quality of low salt Doenjang and suitable radiation dose was 5 kGy in 8% salted, and 10 kGy in 6% salted sample.

Keywords

gamma irradiation;low salted;doenjang

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