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KMID : 1011620080240010114
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 1 p.114 ~ p.120
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Effects of Gamma Irradiation on the Quality of Kongmamul Muchim(Cooked Soybean Sprouts) During Storage
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Kim Mi-Seon
Kim Min-Hee
Yang Yun-Hyoung
Lee Ju-Woon
Byun Myung-Woo
Lim Sung-Kee
Kim Mee-Ree
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Abstract
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In this study, the effects of gamma irradiation on the microbial, physical characteristics, sensory qualities and antioxidant activity of Kongnamul Muchim(cooked soybean sprouts) were investigated. Gamma irradiation at 3 kGy inhibited microbial growth until 4 weeks of storange at 4°C and until 5 days at and 25 °C. The 3 kGy dose did not significantly affect the hardness of the sprouts; however Hunter's color values for lightness, redness and yellowness were changed. Low-dose gamma irradiation(up to 2 kGy) did not significantly affect the antioxidant activity of the Kongnamul Muchim. Also, based on a triangle sensory test, the gamma irradiated Kongnamul Muchim was not significantly different from the control. From these results, it is suggested that the applying gamma irradiation to cooked vegetables at doses lower than 3 kGy is recommended to extend shelf-life and maintain quality characteristics.
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KEYWORD
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Kongnamul, gamma irradiation, quality, antioxidant activity
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