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KMID : 0380620000320030640
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Korean Journal of Food Science and Technology
2000 Volume.32 No. 3 p.640 ~ p.645
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Quality Characteristics of Gamma Irradiated Grain Shape Improved Meju
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김재훈/Kim, Jae Hoon
김동호/변명우/신명곤/육홍선/이경행/Kim, Dong Ho/Byun, Myung Woo/Shin, Myung Gon/Yook, Hong Sun/Lee, Kyong Haeng
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Abstract
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The effect of gamma-irradiation on the quality changes of the grain shape improved Meju was studied. Meju was prepared, irradiated at 0, 5, 10 and 20 kGy, and then stored at 25℃ for six months. The results showed that the fungi and acid producing bacteria were completely eliminated by gamma-irradiation with dose of 10 kGy or higher and the Bacillus was decreased by 5 log cycles with dose of 10 kGy. The D_(10) values of the fungi, Bacillus and acid producing bacteria were 0.79, 2.28 and 1.17 kGy, respectively. Also, the microorganisms that survived irradiation was decreased significantly with the duration of storage period. The NH₃-nitrogen, negative factors of quality of Meju, and browning were repressed and the protease activity and pH were not affected by gamma-irradiation. Therefore, it was considered that the Meju treated with gammairradiation maintained better quality than that of the control with storage.
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