Hunter’s color parameters, such as lightness(L), redness(a),
and yellowness(b), of the irradiated and non-irradiated freezedried miyeokguk were determined(Table 5). L, a, and b values
of miyeok and aqueous soup gamma-irradiated below 10 kGy
were not significantly different from their baseline appearance
(p40.05). However, bn value ofsamplesirradiatedatdosesabove
15 kGydrasticallyincreasedastheabsorbeddoseincreased. Kim
et al.(2009) and Byun (1991) reported thatgammairradiation
below 10kGydidnotaffectfucoxanthinandcarotenoidsin
miyeok, whicharemajorcoloringcomponents.
Sensory analysiswasperformedimmediatelyfollowingirra-
diation, andtheresultsareshownin Table 6. Thenon-irradiated
samples hadthehighestsensoryscoresamongthesamples
Hunter’s color parameters, such as lightness(L), redness(a),and yellowness(b), of the irradiated and non-irradiated freezedried miyeokguk were determined(Table 5). L, a, and b valuesof miyeok and aqueous soup gamma-irradiated below 10 kGywere not significantly different from their baseline appearance(p40.05). However, bn value ofsamplesirradiatedatdosesabove15 kGydrasticallyincreasedastheabsorbeddoseincreased. Kimet al.(2009) and Byun (1991) reported thatgammairradiationbelow 10kGydidnotaffectfucoxanthinandcarotenoidsinmiyeok, whicharemajorcoloringcomponents.Sensory analysiswasperformedimmediatelyfollowingirra-diation, andtheresultsareshownin Table 6. Thenon-irradiatedsamples hadthehighestsensoryscoresamongthesamples
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