Journal of Radiation Industry (방사선산업학회지)

Korean Society of Radiation Industry (한국방사선산업학회)
권호 표지

Sensory Evaluation of Korean Seaweed Soup, Miyukgook, with Gamma-irradiated Undaria pinnatifida

감마선 조사된 미역으로 제조한 미역국의 관능 연구

  • Choi, Jong-il (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jaekyung (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Chun, Byung-Soo (Department of Food Science and Biotechnology, Pukyong National University) ;
  • Ahn, Dong-Hyun (Department of Food Science and Biotechnology, Pukyong National University) ;
  • Byun, Myung-Woo (School of Food Science and Biotechnology, Woosong University) ;
  • Park, Kyung-Sook (Department of Food and Nutrition, Jangan University)
  • 최종일 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소) ;
  • 송범석 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김재경 (한국원자력연구원 정읍방사선과학연구소) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소) ;
  • 전병수 (부경대학교 식품생명공학부) ;
  • 안동현 (부경대학교 식품생명공학부) ;
  • 변명우 (우송대학교 식품생물과학과) ;
  • 박경숙 (장안대학교 식품영양학과)
  • Received : 2011.02.10
  • Accepted : 2011.02.22
  • Published : 2011.03.30

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Abstract

This study was conducted to evaluated the sensory properties of Miyukgook, Korean seaweed soup, with gamma-irradiated Undaria pinnadifida for enhancing the storage of the harvested seaweed. The harvested seaweed was irradiated at the doses of 1, 3, 5, and 10 kGy. The Miyukgook was made by following the general recipe. The values of pH and acidity of the Miyukgook were not changed by the irradiation of harvested Undaria. The sensory evaluation result showed that the preference scores in all the sensory properties was a little decreased when it was irradiated, but sensory score of less than 5 kGy samples was similar in all terms. Therefore, it was considered that gamma irradiation with less than 5 kGy was effective for improvement of the storage stability of U. pinnatifida without the changes in the sensory of its major cooked food, Miyukgook.

Keywords

Acknowledgement

Supported by : 한국원자력연구원