이상의 결과로 닭고기의 저장기간에 따른 일반성분 변화의 경우 조사에 따른 영향은 거의 없었으며 지방산 조성 및 유리 아미노산 함량 역시 감마선 조사로 인한 변화는 없었고 단지 저장기간에 의해 큰 영향을 받았다. 따라서 본 연구에서 행한 살균선량의 감마선 조사가 닭고기의 품질에 미치는 영향은 거의 없는 것으로 판단된다.
This research was conducted to investigate changes in quality characteristics of gamma-irradiated chickens during storage at different temperature and periods. The proximate composition of Chicken was not significantly changed by irradiation dose and storage period. No significant difference in the components of fatty acids we were observed by gamma irradiation. In general, the amount of released free amino acid was increased during storage and was not significantly changed by gamma irradiation.
