치즈와 향신료의 첨가가 감마선 조사된 타락죽의관능적 품질에 미치는 영향 (Effect of Cheeses and Flavors on Sensory Properties of Gamma-irradiated Tarakjuk)

서지정보

· 발행기관 : (사)한국방사선산업학회
· 수록지 정보 : 방사선산업학회지 / 6권 / 2호 / 111 ~ 117페이지
· 저자명 : 한인준, 윤영민, 최수정, 송범석, 김재경, 박종흠, 이주운, 김재훈, 전순실

초록

This study was conducted to improve organoleptic quality of gamma-irradiated Tarakjukat 10 kGy with cheeses (Camembert, Cheddar, Gouda, and Edam) and flavors (Nurungji, cream,and vanilla-cream). Overall acceptability of gamma-irradiated Tarakjuk added each camembertcheese and vanilla-cream flavor was the highest among the all samples. In the effect of sterilizationmethod on the quality of Tarakjuk, the autoclaved samples added with Edam cheese, Gouda cheese,and vanilla-cream flavor, respectively, were showed higher score on the overall acceptability thanthe irradiated samples, meanwhile the irradiated samples were superior in the other samples. Incase of added mixture of Edam cheese and vanilla-cream flavor, irradiated Tarakjuk with mixturewas showed the most of high score on overall acceptability. In conclusion, addition of mixture ofcheese and flavor to Tarakjuk may help to improve organoleptic quality of sterilized Tarakjuk bygammairradiation.

영어초록

This study was conducted to improve organoleptic quality of gamma-irradiated Tarakjukat 10 kGy with cheeses (Camembert, Cheddar, Gouda, and Edam) and flavors (Nurungji, cream,and vanilla-cream). Overall acceptability of gamma-irradiated Tarakjuk added each camembertcheese and vanilla-cream flavor was the highest among the all samples. In the effect of sterilizationmethod on the quality of Tarakjuk, the autoclaved samples added with Edam cheese, Gouda cheese,and vanilla-cream flavor, respectively, were showed higher score on the overall acceptability thanthe irradiated samples, meanwhile the irradiated samples were superior in the other samples. Incase of added mixture of Edam cheese and vanilla-cream flavor, irradiated Tarakjuk with mixturewas showed the most of high score on overall acceptability. In conclusion, addition of mixture ofcheese and flavor to Tarakjuk may help to improve organoleptic quality of sterilized Tarakjuk bygammairradiation.

참고자료

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