Evaluation of Sensory Quality of Spices Treated with Ethylene Oxide and Ionizing Radiation

Ethylene Oxide 처리(處理)와 방사선조사(放射線照射) 살균(殺菌) 향신료(香辛料)의 관능적(官能的) 품질평가(品質評價)

  • Byun, Myung-Woo (Division of Food Irradiation, Korea Advanced Energy Research Institute) ;
  • Kwon, Joong-Ho (Division of Food Irradiation, Korea Advanced Energy Research Institute) ;
  • Lee, Jae-Won (Division of Food Irradiation, Korea Advanced Energy Research Institute) ;
  • Cho, Han-Ok (Division of Food Irradiation, Korea Advanced Energy Research Institute)
  • 변명우 (한국에너지연구소 식품조사연구실) ;
  • 권중호 (한국에너지연구소 식품조사연구실) ;
  • 이재원 (한국에너지연구소 식품조사연구실) ;
  • 조한옥 (한국에너지연구소 식품조사연구실)
  • Published : 1986.12.01

Abstract

Ionizing irradiation and E.O were used for sterilization of 5 different types of spices and mixed spices, and then each treated sample was evaluated using rank-order test to compare the sensory quality of the E.O fumigated sample to that of the irradiated sample. Preference of tested samples was in the descending order of control, the irradiated and the fumigated samples. According to the results of analysis of variance. 5 spices were significantly different at the 1% (P<0.01) or 5% (P<0.05), while mixed spices showed no significance. The results of Duncan's multiple range test showed that there was no significance difference between control and the irradiated sample, while the E.O fumigated sample was significantly different from control and irradiated samples. In conclusion, no adverse effects was found in quality of spices by ionizing radiation for sterilization, but the E.O fumigated sample showed deterioration of quality. The results were corresponded with the changes in major physicochemical components of each sample.

살균처리(殺菌處理) 방법(方法)(ethylene oxide, gamma irradiation)에 따른 5가지 향신료와 그들을 혼합스-프로 가공하여 순위법으로 관능적 품질을 평가한 결과는 다음과 같다. 시료 모두가 무처리구, 방사선 조사(照射)구, E.O.처리구의 순(順)으로 선호도(選好度)를 나타내었고, 분산분석 결과 5가지 향신료 각각이 1%(<0.01)와 5%(p<0.05)수준으로 유의차가 있었으며 혼합가공된 것은 유의차가 인정되지 않았다. 따라서 Duncan의 다범위검정 결과 5가지향신료 모두가 무처리와 방사선 조사구간(照射區間)에는 유의성이 없었고, E.O.처리구간에는 1%와 5%수준의 유의차가 인정되어 살균을 위한 방사선 조사(照射)는 향신료의 품질에 영향을 미치지 않으나 E.O.처리구는 품질저하를 가져 옮을 알 수 있고 이러한 결과는 각 시료의 주요 이화학적(理化學的) 특성(特性)의 변화(變化)와 일치하였다.

Keywords