한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제33권1호
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- Pages.72-77
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- 2001
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- 0367-6293(pISSN)
감마선 조사 고추장의 미생물 및 일반품질 특성 변화
Changes of Microbiological and General Quality Characteristics of Gamma Irradiated Kochujang(Fermented Hot Pepper Paste)
- 김동호 (한국원자력연구소 방사선식품.생명공학연구팀) ;
- 육홍선 (한국원자력연구소 방사선식품.생명공학연구팀) ;
- 연규춘 (충주대학교 식품공학과) ;
- 손천배 (충남대학교 식품영양학과) ;
- 변명우 (한국원자력연구소 방사선식품.생명공학연구팀)
- 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) ;
- Youn, Kyu-Chun (Department of Food Technology, Chungju 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)
- 발행 : 2001.02.28
초록
고추장의 보존성 향상을 목적으로 고추장에 5, 10, 20 kGy의 선량으로 감마선을 조사하고
The effect of gamma-irradiation on the microbiological and general quality changes of the kochujang(Korean hot pepper paste) was studied. Kochujang was prepared, irradiated at 5, 10 and 20 kGy, and then stored at