3.2. Color measurement and sensory evaluation
Hunter’s color parameters, such as lightness (Ln
), redness (an
),
and yellowness (bn
), of the irradiated and non-irradiated freezedried
miyeokguk were determined (Table 5). Ln
, an
, and bn values
of miyeok and aqueous soup gamma-irradiated below 10 kGy
were not significantly different from their baseline appearance
(p40.05). However, bn value of samples irradiated at doses above
15 kGy drastically increased as the absorbed dose increased. Kim
et al. (2009) and Byun (1991) reported that gamma irradiation
below 10 kGy did not affect fucoxanthin and carotenoids in
miyeok, which are major coloring components.
Sensory analysis was performed immediately following irradiation,
and the results are shown in Table 6. The non-irradiated
samples had the highest sensory scores among the samples.