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KMID : 1134820110400091307
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 9 p.1307 ~ p.1313
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Effect of Irradiation Temperature on Physicochemical and Sensory Properties of Tarakjuk (Milk Porridge)
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Han In-Jun
Song Beom-Seok
Lee Ju-Woon
Kim Jae-Hun
Choi Kap-Seong
Park Jeong-Ro
Chun Soon-Sil
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Abstract
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This study was conducted to evaluate the effects of irradiation temperature on the physicochemical and sensory properties of Tarakjuk, milk porridge. Tarakjuk was gamma-irradiated at different temperatures of 25℃ (in room), 4℃ (in ice), and -20℃ (in dry ice) at a dose of 10 kGy, and then autoclaved at 120℃ for 15 min for comparison. pH and Hunter"s color value of Tarakjuk were not changed by irradiation regardless of the temperature. However, the TBA (2-thiobarbituric acid) value decreased as irradiation temperature was decreased. The viscosity of Tarakjuk irradiated in dry ice was significantly higher than that irradiated at room temperature and in ice (p<0.05). For the sensory evaluation, there were no significant differences in overall acceptability between non-treated Tarakjuk and that irradiated in dry ice. Flavor pattern analysis using an electronic nose with a SAW (surface acoustic wave) sensor determined that the main peaks at retention times 3.88 and 7.34 sec were related with off-flavor induced by irradiation and unique flavor of Tarakjuk, respectively. These results indicated that irradiation at freezing temperature improved quality deterioration of Tarakjuk by gamma irradiation. However, sensory quality of Tarakjuk irradiated at freezing temperature was still lower than that of non-irradiated Tarakjuk. Therefore, further research is needed to improve the quality of Tarakjuk using combined treatment such as addition of antioxidants and vacuum packaging method.
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KEYWORD
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Tarakjuk, milk porridge, gamma ray, low temperature irradiation, electronic nose
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