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KMID : 0380619900220030285
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 3 p.285 ~ p.289
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Organoleptic Characteristics of Mushrooms(Agaricus bisporus) As Functions of Post - Irradiation Period
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양재승/Yang, Jae Seung
조한옥/권중호/변명우/차보숙/김석원/Cho, Han Ok/Kwon, Joong Ho/Byun, Myung Woo/Cha, Bo Sook/Kim, Suc Won
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Abstract
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Scoring difference test was applied for determining the organoleptic characteristics of mushrooms which was y-irradiated in connection with the shelf-life extension. Irradiation at 1 to 3 kGy caused a significant softening of mushroom tissue (p $lt;0.05), but it showed no immediate inffuence on the overall appearance, flavor and taste of mushrooms. After 17 days of storage at 9 ± 1℃ and 80 ± 7% RH, 2 to 3 kGy-irradiated mushrooms were significantly better than the nonirradiated control in the sensory properties such as appearance, tetture, flavor and taste (p$lt;0.01). Organoleptic scores have shown that the irradiated samples are acceptable more than 17 days, compared to 7 days in the nonirradiated control.
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