동결건조 비빔밥을 이용한 방사선 멸균 우주식품 개발
Development of Freeze-dried Bibimbap, Korean Cooked Rice with Red Pepper Paste, as a Space Food Sterilized by Irradiation
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초록
This study evaluated the microbial population (total aerobic count, fungi) and organolepticquality of freeze-dried bibimbap sterilized by gamma irradiation to develop the space food. An irradiation dose above 30 kGy was needed to sterilize the freeze-dried bibimbap, while organolepticquality of the sample was significantly decreased by irradiation (p⁄0.05). However, it wasobserved that scores on overall acceptance of rehydrated bibimbap after irradiation were thehighest, when vitamin C and paprika extract were added at 0.1%, respectively. Therefore, it wasconsidered that the freeze-dried bibimbap could be developed as a space food, which meet microbialrequirements and organoleptic quality through addition of vitamin C 0.1% and paprika extract0.1% before gamma irradiation at 30 kGy.
Abstract
This study evaluated the microbial population (total aerobic count, fungi) and organolepticquality of freeze-dried bibimbap sterilized by gamma irradiation to develop the space food. An irradiation dose above 30 kGy was needed to sterilize the freeze-dried bibimbap, while organolepticquality of the sample was significantly decreased by irradiation (p⁄0.05). However, it wasobserved that scores on overall acceptance of rehydrated bibimbap after irradiation were thehighest, when vitamin C and paprika extract were added at 0.1%, respectively. Therefore, it wasconsidered that the freeze-dried bibimbap could be developed as a space food, which meet microbialrequirements and organoleptic quality through addition of vitamin C 0.1% and paprika extract0.1% before gamma irradiation at 30 kGy.
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