Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Organoleptic Characteristics of Mushrooms (Agaricus bisporus) As Functions of Post-Irradiation Period

양송이의 관능적 특성에 대한 감마에너지의 영향

  • Kwon, Joong-Ho (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Kim, Suc-Won (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Yang, Jae-Seung (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Cha, Bo-Sook (Department of Food Nutrition and Science, Suwon Nurses' College) ;
  • Cho, Han-Ok (Department of Food Irradiation, Korea Atomic Energy Research Institute)
  • 권중호 (한국원자력연구소 식품조사연구실) ;
  • 변명우 (한국원자력연구소 식품조사연구실) ;
  • 김석원 (한국원자력연구소 식품조사연구실) ;
  • 양재승 (한국원자력연구소 식품조사연구실) ;
  • 차보숙 (수원간호전문대학) ;
  • 조한옥 (한국원자력연구소 식품조사연구실)
  • Published : 1990.06.01
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Abstract

Scoring difference test was applied for determining the organoleptic characteristics of mushrooms which was ${\gamma}-irradiated$ in connection with the shelf-life extension. Irradiation at 1 to 3kGy caused a significant softening of mushroom tissue (p<0.05), but it showed no immediate influence on the overall appearance, flavor and taste of mushrooms. After 17 days of storage at $9{\pm}1^{\circ}C\;and\;80{\pm}7%$ RH, 2 to 3 kGy-irradiated mushrooms were significantly better than the nonirradiated control in the sensory properties such as appearance, texture, flavor and taste (p<0.01). Organoleptic scores have shown that the irradiated samples are acceptable more than 17 days, compared to 7 days in the nonirradiated control.

양송이의 신선도 연장을 위한 감마선조사가 버섯의 관능적 특성에 미치는 영향을 채점시험으로 평가해 보았다. $1{\sim}3kGy$의 감마선은 조사 직후 양송이의 견고도를 유의적으로 감소시켰으나(p<0.05), 시료의 외관, 향 및 맛에는 영향을 미치지 않았다. 저장기간 중$(9{\pm}1^{\circ}C,\;80{\pm}7%\;RH)$ 버섯의 관능적 품질평가에서 일간 저장된 시료는 외관(p<0.01), 조직 (p<0.01), 향(p<0.01) 및 맛(p<0.01)에 있어서 처리구간에 고도의 유의차를 나타내어 무처리 대조시료는 저장 후 1주 이내에 별질 되었으나 조사구는 17일 이후에도 식용이 가능한 것으로 평가되었다.

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