장류를 이용한 대표적 조미식품인 쌈장에 감마선을 조사한 후 $25^{circ}C$와 $37^{circ}C$에 10주간 저장하면서 제품의 품질변화를 살펴보았다. 감마선조사에 의하여 효모는 2.5 kGy 조사구에서도 완전 사멸되었으며, 일반세균은 10 kGy 조사구에서 5 log cycle 정도의 감소율을 나타내었고 보존 기간 중에도 미생물의 생장이 억제되었다. 감마선조사는 제품의 외관평가 요소인 gas 발생에 의한 제품의 swelling과 갈색화를 유의적으로 억제하였으며, 장류제품의 숙성정도 및 보존기간 중의 품질 평가 지표가 되는 아미노태질소와 pH의 변화, 그리고 효소활성평가의 지표가 되는 단백질분해효소의 활성변화에서도 안정적인 품질유지 효과를 보여주었다. 또한, 관능평가에 있어서도 감마선조사구가 대조구에 비하여 유의적으로 높은 선호도를 나타내어 감마선 조사 기술이 쌈장의 관능적, 생화학적 품질을 유지시키는 효과적인 방법인 것으로 평가되었다.
The effect of gamma-irradiation on quality changes of Samjang, Korean traditional seasoned soy paste, was studied. Samjang was prepared, irradiated at 0, 2.5, 5, 10 kGy, and then stored at $25^{circ}C$ and $37^{circ}C$, respectively. Non-irradiated control, sample 2%- ethanol added and sample heated at $80^{circ}C$ for 30 min were prepared with the same conditions to be compared. The results showed that yeasts were completely eliminated by gamma-irradiation with dose at 2.5 kGy or more, and total bacteria decreased by 5 log cycles with doses at 10 kGy, showing a significant decrease during storage. The gamma irradiation treatment showed repressive effect on the swelling by gas production and browning formation of Samjang during storage. Also, the indicators of enzyme activity, such as amino nitrogen, protease activity and pH change in the gamma irradiation treatment were more stable than control. The sensory evaluations showed that irradiated samples were more acceptable. Therefore, it was considered that gamma irradiation was effective for processing Samjang and for maintaining better quality during subsequent storage.
