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Effects of Gamma Irradiation on the Quality of Kongnamul Muchim(Cooked Soybean Sprouts) During Storage.  

Kim, Mi-Sun (Dept. of Food and Nutrition, Chungnam National University)
Kim, Min-Hee (Dept. of Food and Nutrition, Chungnam National University)
Yang, Yun-Hyoung (Dept. of Food and Nutrition, Chungnam National University)
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)
Lim, Sung-Kee (Daejeon Regional Food & Drug Administration)
Kim, Mee-Ree (Dept. of Food and Nutrition, Chungnam National University)
Publication Information
Korean journal of food and cookery science / v.24, no.1, 2008 , pp. 114-120 More about this Journal
Abstract
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 $4^{\circ}C$ and until 5 days at and $25^{\circ}C$. 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.
Keywords
Kongnamul; gamma irradiation; quality; antioxidant activity;
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Times Cited By KSCI : 1  (Citation Analysis)
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