Effects of Gamma Irradiation on Quality of Jeung-pyun during Storage

摘要

Jeung-pyun was irradiated at 0, 5, 10 kGy and pH, reducing sugar, microbiological quality, texture profile analysis and sensory quality were investigated during storage for 2 weeks at 25°C. Irradiation significantly reduced total bacteria counts andindicated an increase in hardness with increasing irradiation dose. Treatments with 5, 10 kGy did not cause significant change in the pH, reducing sugar, but pH, reducing sugar, microbacterial counts in 0 kGy were increased during storage. Main putrefactive microorganisms of Jeung-pyun were identified as Bacillus subtlis. In texture profile analysis, cohesiveness and chewiness of all irradiated samples were observed to reduce during storage. In the result of sensory evaluation, the irradiated samples had higher scores than non-irradiated samples after 4 days.