Effect of Irradiation on the Quality of Mixed Mountain Edible Herb Drinks

산채혼합음료에 대한 감마선 조사의 선도유지효과

  • 오덕환 (강원대학교 식품생명공학부) ;
  • 함승시 (강원대학교 식품생명공학부) ;
  • 이상영 (강원대학교 식품생명공학부) ;
  • 박부길 (강원대학교 식품생명공학부) ;
  • 정차권 (한림대학교 식품영양학과) ;
  • 강일준 (한림대학교 식품영양학과) ;
  • 공영준 (강원도 농업기술원)
  • Published : 1999.03.01

Abstract

The effect of irradiation of heat treatment either alone or in combination on the shelf-life of mixed mountain edible herb drinks (MMEHD) was investigated during storage. The MMEHD made from fresh Spuriopinella bracycarpar, Ligularia fischeri and Aster scaber was gamma -irradiated at doses of 0.1 kGy to 1 kGy. Microbial population, color change, vitamin C content, and sensory quality were evaluated during storage at 4, 25 and 35oC. Heated MMEHD induced the growth of total counts, mold and yeast as compared to the non-heated MMEHD. While some reduction in the microbial growth was observed in 1kGy-irradiated groups of both with or without heating. In both groups, L and b values decreased, but a value increased during storage. Also, heating drinks showed increased L and b values and reduced a value, compared to the non-heating drinks. Non-heated drinks showed 82% loss of vitamin C, whereas 25% loss of vitamin C was occurred in the irradiated drinks during storage at 4oC for 4days. In the meanwhile, non-irradiated heating drinks showed 99% loss of vitamin C, but irradiated heating drinks showed 58-65% reduction of vitamin C. Non-irradiated drinks without heating showed more bright color than irradiated ones, but irradiated drinks showed more enhanced brightness during storage. Also, irradiated drinks showed better falvor, sensory quality, and overall acceptability than non-irradiated drinks.

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