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Changes in Microbial and Chemical Composition and Sensory Characteristics of Fermented Soybean Paste, Chungkukjang, by High Dose Gamma Irradiation $(10{\sim}120\;kGy)$  

Ahn, Bo-Sun (Graduate School of Biotechnology, Korea University)
Lee, Cherl-Ho (Graduate School of Biotechnology, Korea University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.2, 2003 , pp. 166-172 More about this Journal
Abstract
Changes in the number of microorganisms, chemical composition, and sensory quality of chungkukjang by gamma-irradiation up to 120 kGy were investigated. The total viable cell counts in chungkukjang irradiated with 10 kGy decreased from $10^9\;CFU/g$ of the control to $10^5\;CFU/g$. Proximate chemical composition and pH of chungkukjang were not much affected by irradiation. Acidity of chungkukjang decreased by irradiation with over 20 kGy. Fatty acid contents of chungkukjang irradiated under 20 kGy were the same as those of the nonirradiated ones. Polyunsaturated fatty acids content, decreased at over 40 kGy. The color and odor of chungkukjang were not significantly affected by irradiation up to 20 kGy. Unpalatable odor (p<0.01), off-flavor (p<0.001), and fish-odor (p<0.001) increased, and brown intensity (p<0.05) and acceptability (p<0.001) decreased at over 20 kGy. Results indicate 20 kGy is sufficient to decrease the microbial count of chungkukjang and prevent decrease in the content of polyunsaturated fatty acids.
Keywords
irradiation; soybean; chungkukjang; fatty acid composition; sterilization;
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Times Cited By KSCI : 1  (Citation Analysis)
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