감마선 조사된 미역으로 제조한 미역국의 관능 연구
Sensory Evaluation of Korean Seaweed Soup, Miyukgook, with Gamma-irradiated Undaria pinnatifida
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초록
This study was conducted to evaluated the sensory properties of Miyukgook, Koreanseaweed soup, with gamma-irradiated Undaria pinnadifida for enhancing the storage of the harvestedseaweed. The harvested seaweed was irradiated at the doses of 1, 3, 5, and 10 kGy. TheMiyukgook was made by following the general recipe. The values of pH and acidity of theMiyukgook were not changed by the irradiation of harvested Undaria. The sensory evaluation resultshowed that the preference scores in all the sensory properties was a little decreased when it wasirradiated, but sensory score of less than 5 kGy samples was similar in all terms. Therefore, it wasconsidered that gamma irradiation with less than 5 kGy was effective for improvement of thestorage stability of U. pinnatifida without the changes in the sensory of its major cooked food,Miyukgook.
Abstract
This study was conducted to evaluated the sensory properties of Miyukgook, Koreanseaweed soup, with gamma-irradiated Undaria pinnadifida for enhancing the storage of the harvestedseaweed. The harvested seaweed was irradiated at the doses of 1, 3, 5, and 10 kGy. TheMiyukgook was made by following the general recipe. The values of pH and acidity of theMiyukgook were not changed by the irradiation of harvested Undaria. The sensory evaluation resultshowed that the preference scores in all the sensory properties was a little decreased when it wasirradiated, but sensory score of less than 5 kGy samples was similar in all terms. Therefore, it wasconsidered that gamma irradiation with less than 5 kGy was effective for improvement of thestorage stability of U. pinnatifida without the changes in the sensory of its major cooked food,Miyukgook.
참고문헌 (10)
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