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- W56981799 abstract "Abstract Microbiological and sensory qualities of Musaengchae prepared with gamma-irradiated red pepper powder were investigated during storage at 4 ℃ . Total aerobic bacteria in non-irradiated raw materials prior to Musangchae preparation were 6.71 log CFU/g in red pepper powder, 3.39 log CFU/g in radish, 2.21 log CFU/g in scallion, and 2.10 log CFU/g in garlic, respectively. Coliforms (2.15 log CFU/g) were detected only in red pepper powder, and not in Musangchae to which gamma-irradiated red pepper powder. None of pH, Hunter's color value, or sensory properties were significantly affected by addition of irradiated red pepper powder. These results suggest that addition of such powder, after irradiation with less then 10 kGy, could improve Musangchae microbiological safety without changing the sensory or physical qualities.Key words ： Musangchae , red pepper powder, gamma irradiation, microbiological and sensory qualities 서 론 1) 무는 십자화과(Cruciferae)에 속하는 채소로 우리나라에서는 배추 다음으로 재배/소비되는 채소 중 하나이다(1), 무의 잎 부분은 비타민과 무기질의 함량이 높고 , 뿌리에는 diastase라고 하는 소화효소가 있어 소화에 도움을 주며 , 무의 4-methylthio-3-butenyl isothiocyanate는 무생채의 독특한 매운맛을 제공한다(2). 이러한 무를 원료로 하는 대부분의 연구는 깍두기에 대한 이화학적 품질 및 저장성 증진 연구가 주를 이루고 있다(3-5). 반면 무생채에 관한 연구는 최근까지 거의 이루어져 있지 않다 . 무생채와 같은 침채류는 적당한 발효가 진행된 직후에는 상쾌한 신맛을 주는" @default.
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- W56981799 date "2009-01-01" @default.
- W56981799 modified "2023-09-23" @default.
- W56981799 title "Microbiological and Sensory Qualities of Musaengchae (Radish Salad) with Gamma-irradiated Red Pepper Powder added Prior to Storage" @default.
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