한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제32권2호
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- Pages.396-401
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- 2000
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- 0367-6293(pISSN)
감마선 조사된 쌈장의 보존 중 품질특성
Quality Properties of Gamma Irradiated Samjang, Seasoned Soybean Paste during Storage
- 김동호 (한국원자력연구소 방사선식품.생명공학연구팀) ;
- 안현주 (한국원자력연구소 방사선식품.생명공학연구팀) ;
- 육홍선 (한국원자력연구소 방사선식품.생명공학연구팀) ;
- 김미정 (안양대학교 식품영양학과) ;
- 손천배 (충남대학교 식품영양학과) ;
- 변명우 (한국원자력연구소 방사선식품.생명공학연구팀)
- Kim, Dong-Ho (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
- Ahn, Hyun-Joo (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) ;
- Kim, Mi-Jung (Department of Food Science and Nutrition, Anyang 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 : 2000.04.30
초록
장류를 이용한 대표적 조미식품인 쌈장에 감마선을 조사한 후
The effect of gamma-irradiation on quality changes of Samjang, Korean traditional seasoned soy paste, was studied. Samjang was prepared, irradiated at 0, 2.5, 5, 10 kGy, and then stored at