Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Gamma Irradiated Commercial Arcon Starch Gel during Storage

감마선을 조사한 시판 도토리묵의 저장 중 품질 특성

  • Kim, Min-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Hyun-Joo (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Research Institute) ;
  • Heo, Ok-Soon (Food & Drug Administration Food & Risk Standadization Team) ;
  • Lee, Ju-Woon (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Research Institute) ;
  • Byun, Myung-Woo (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Research Institute) ;
  • Kim, Mee-Ree (Dept. of Food and Nutrition, Chungnam National University)
  • 김민희 (충남대학교 식품영양학과) ;
  • 김현주 (한국원자력연구원, 방사선과학연구소 방사선식품생명공학팀) ;
  • 허옥순 (식품의약품안전청 유해물질관리단 위해기준팀) ;
  • 이주운 (한국원자력연구원, 방사선과학연구소 방사선식품생명공학팀) ;
  • 변명우 (한국원자력연구원, 방사선과학연구소 방사선식품생명공학팀) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2007.12.31
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Abstract

The physical properties and sensory characteristics of acorn starch gels (Dotori Mook), which were gamma-irradiated up to 3 kGy, were evaluated during storage at $4^{\circ}C$. Even at the dose of 2 kGy, the gamma irradiation decreased total bacteria in the Dotori Mook during 5 days of storage, to lower than the detection limit $(10^2CFU/g)$. The hardness of the control sample increased according to the days of storage, while the gamma irradiated samples had decreased hardness according to the irradiation dose. The sample irradiated at 3 kGy maintained the same hardness as the control at day 0 of storage. Irradiation did not affect the Hunter color values. No significant differences were observed in off-odor, color, springiness, and overall acceptability (p<0.05) at the irradiation dose of 2 kGy. It can be concluded that the irradiation of Dotori Mook, up to 2 kGy, does not affect the quality of the Mook during storage, with regard to texture and sensory characteristics. Moreover, the irradiated Mook was superior in maintaining hardness and had prolonged shelf-life time by sanitation.

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