$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

명란젓갈 및 부재료의 미생물 오염도 및 감마선 조사를 이용한 유통안정성 향상

Microbiological Quality of Myungran Jeotkal and Its Ingredients and Improvement of Shelf-stability by Gamma Irradiation

초록

명란젓갈은 한국 전통 발효 식품중 하나로, 본 연구에서는 명란젓갈의 유통기한 연장방안으로 감마선 조사를 적용하여 미생물학적, 관능적 품질 실험을 행하였다. 명란젓갈과 고춧가루, 생강, 마늘, 복합시즈닝 믹스 등의 부재료에 각각 0, 0.5, 1.0, 2.0 및 5.0 kGy의 선량으로 감마선 조사를 하여 $4^{\circ}C$에서 4주간 저장하며 관찰하였고, 이들의 수분활성도는 각각 0.89, 0.56, 0.98, 0.99 및 0.07 이었다. 명란젓갈의 초기 호기성 세균, 효모 및 곰팡이, 대장균군의 수는 각각 6.7, 4.3, 3.6 log CFU/g 이였으며, 2 kGy 의 감마선 조사 직후 호기성 세균은 4 log cycle, 효모 및 곰팡이와 대장균군은 3 log cycle의 유의적인 감소 경향을 보였다(P<0.05). 5 kGy 감마선 조사시 효모 및 곰팡이와 대장균군은 검출한계($10^1$ CFU/g) 이하 수준으로 감소하였다. 부재료 중 고춧가루에서 5 kGy 감마선 조사 후 일반 호기성 미생물의 경우 5 log cycle 정도 감소하였다. 관능적 품질의 경우 감마선 조사 후에도 종합적 기호도에 있어서 유의적인 차이가 나타나지 않았다. 따라서 감마선 조사는 명란젓갈의 미생물 제어에 효과적이고 관능적 품질을 유지하며 유통 안정성을 개선시킬 수 있으리라 사료된다.

Abstract

Myungran Jeotkal, Korean fermented seafood, and its ingredients(hot red pepper powder, ginger, garlic, and seasoning mix) were irradiated with 0, 0.5, 1.0, 2.0, and 5.0 kGy of gamma rays and stored at 4C for 4 weeks to determine changes in microbiological and sensory characteristics. Water activities of Myungran Jeotkal, hot red pepper powder, ginger, garlic, and seasoning mix were 0.89 0.56, 0.98, 0.99, and 0.07, respectively. Myungran Jeotkal was observed to be initially contaminated. Total aerobic bacteria, yeast and mold, and coliform levels were 6.7, 4.3, and 3.6 log CFU/g, respectively. Irradiation at 2 kGy afforded approximately a 4 log reduction in total aerobic bacteria, and a 3 log drop in both yeast and mold levels and coliform bacteria(P<0.05). No viable microbial cells were detected in Myungran Jeotkal after 5 kGy of irradiation(at a detection limit of 101 CFU/g). The total aerobic bacterial level in red pepper powder was 6.3 log CFU/g and this component, of the tested ingredients, contributed most to the microbial contamination of Myungran Jeotkal. The initial count of total aerobic bacteria, 6.3 log CFU/g, was significantly reduced to 4.5 log CFU/g after irradiation(P<0.05). Sensory evaluation showed that gamma irradiation of up to 5.0 kGy did not adversely affect overall acceptability of Myungran Jeotkal or its ingredients during cold storage. Therefore, gamma irradiationwas effective to extend the shelf-life of Myungran Jeotkal.

참고문헌 (21)

  1. Han, J.S., Cho, H.R. and Cho, H.S. (2005) Study for the establishment of the quality index of low-salted Myungran-jeot. Korean J. Food Cookery Sci., 21, 440-446 
  2. Lee, W.D. (2001) Recent Development of Jeotagal (Traditional Korean fermented seafood) and its future. Food Industry Nutr., 6(3), 23-27 
  3. Kim, D.H., Lee, K.H., Yook, H.S., Kim, J.H., Shin, M.G. and Byun, M.W. (2000) Quality characteristics of gamma irradiated grain shape improved Meju. Korean J. Food Sci. Technol., 32, 640-645 
  4. Byun, M.W. and Lee, J.W. (2003) Application of irradiation technology for food safety and security. Food Sci. Industry, 36, 25-41 
  5. Kim, D.H., Yook, H.S., Ahn, H.J., Cho, C.H. and Byun, M.W. (2000) Changes of microbiological and general quality characteristics of gamma irradiation half-cooked noodle. J. Food Hyg. Safety, 15, 256-261 
  6. Kim, D.H., Lee, K.H., Yook, H.S., Kim, J.H., Shin, M.G. and Byun, M.W. (2000) Quality characteristics of gamma irradiated grain shape improved Meju. Korean J. Food Sci. Technol., 32, 640-645 
  7. Kim, M.J., Park, J.G., Kim, J.H., Park, J.N., Lee, H.J., Kim, W.G., Lee, J.W. and Byun, M.W. (2006) Combined effect of heat treatment and gamma irradiation on the shelf-stability and quality of packaged Kimchi during accelerated storage conditiion. Korean J. Food Preserv., 13, 531-537 
  8. Lee, K.H., Ahn, H.J., Jo, C., Yook, H.S. and Byun, M.W. (2002) Production of low salted and fermented shrimp by irradiation. J. Food Sci., 67, 1772-1777 
  9. Kim, J.H., Ahn, H.J., Kim, J.O., Ryu, G.H., Yook, H.S., Lee, Y.N. and Byun, M.W. (2000) Sanitation and quality improvement of salted and fermented anchovy sauce by gamma irradiation. J. Korean Soc. Food Sci. Nutr., 29, 1035-1041 
  10. Kim, S.M. and Lee, K.T. (1997) The shelf-life extension of low-salted Myungran-Jeot 2. The effects of commercial preservatives on the shelf-life of low-salted Myungran- Jeot. J. Korean Soc. Food Sci. Nutr., 26(3), 456-461 
  11. Kim, D.S., Kim, Y.M., Koo, J.G., Lee, Y.C. and Do, J.R, (1993) A Study on shelf-life of seasoned and fermented squid. Bull. Korean Fish. Soc., 26, 13-20 
  12. Lee, S.H., Lee, H.J. and Byun, M.W. (1997) Effects of ozone tratment and gamma irradiation on the microbial decontamination and physicochemical properties of red pepper powder. J. Korean Soc. Food Sci. Nutr., 26, 462-467 
  13. Kim, Y.M., Kang, M.C. and Hong, J.H. (1995) Quality evaluation of low-salt fermented seafoods. J. Korean Fish. Soc., 28, 301-308 
  14. Jo, C., Kim, D.H., Lee, W.D., Lee, J.J. and Byun, M.W. (2003) Appication of gamma irradiation of manufacturing Chanran Jeotgal (aged and seasoned intestine of Alaska pollack) : Microbiological and sensory characteristics. J. Korean Soc. Food Sci. Nutr., 32, 673-678 
  15. Kim, Y.M., Lee W.J., Jeong, Y.M., Hur, S.H. and Choi, S.H. (1995) Processing conditions of low-salt fermented squid and its flavor components-2. Effect of temperature, salinity and pH on the growths of bacteria from isolated low salt fermented squid. J. Korean Soc. Food Sci. Nutr., 23, 631-636 
  16. Kim, S.M. and Lee, K.T. (1997) The shelf-life extension of low-salted Myungran-Jeot 1. The effects of pH control on the shelf-life of low-salted Myungran-Jeot. J. Korean Fish. Soc., 30, 459-465 
  17. SAS Institute Inc., 2000. SAS User's Guide. SAS Institute Inc., Cary, NC 
  18. Kim, D.H., Kim, J.O., Cha, B.S., Lee, J.Y. and Byun, M.W. (2001) Effects of the gamma irradiation on composition of free amino acid, fatty acid and organic acid of soybean-based fermentation. J. Korean Soc. Food Sci. Nutr., 30, 777-781 
  19. Ahn, H.J., Lee, C.H., Lee, K.H., Kim, J.H., Cha, B.S. and Byun, M.W. (2000) Processing of low salted and fermented shrimp using gamma irradiation before optimum fermentation. Korean J. Food Sci. Technol., 32, 1107-1113 
  20. Lee, H.S., Lee, W.D., Koh, B.H. and Lee, M.S. (2000) Preparation of Squid-Jeotkal with pasteurized red pepper I. Pasteurization of red pepper powder by ohmic heating. J. Food Hyg. Safety, 15, 13-17 
  21. Yoon, J.H., Lee, W.D., Kang, J.H., Lee, J.S. and Lee, M.S. (2003) Manufacture of Squid-Jeotgal by the improved process. J. Kor. Fish. Soc., 36, 333-339 

이 논문을 인용한 문헌 (0)

  1. 이 논문을 인용한 문헌 없음

DOI 인용 스타일