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논문 상세정보

전자선 조사 명란젓갈의 미생물학적, 이화학적 및 관능적 품질특성

Microbiological, Physicochemical, and Sensory Characteristics of Myungran Jeotgal Treated by Electron Beam Irradiation

초록

명란젓갈을 0.5, 1, 2 및 5 kGy로 전자선 조사 후 2주간 $4^{\circ}C$ 냉장 저장하면서 전자선 조사가 명란젓갈의 미생물학적 변화와 품질에 미치는 영향을 조사하였다. 저장 중 전자선 조사(약 2 kGy)에 의해 명란젓갈에 존재하는 총 호기성 세균, 효모와 곰팡이 그리고 대장균군의 수가 유의적으로 검출한계($10^1CFU/g$) 이하까지 감소함이 확인되었고, 전자선 조사에 의한 미생물의 사멸에 따라 전자선 조사구에서 pH가 유의적으로 높게 유지되었다. 관능적 품질에서 저장 2주째 2와 5 kGy 조사구의 색도가 대조구에 비하여 유의적으로 낮은 결과를 보였으나 종합적 기호도에 있어서는 유의적인 차이가 없는 것으로 나타났다. 따라서 전자선 조사는 전통발효식품인 명란젓갈의 저장성 증대의 목적으로 사용될 수 있을 것으로 판단된다. 그러나 전자선 조사에 의하여 지방의 산패가 촉진되었는데, 전자선 조사가 식품 산업에 효과적으로 적용되기 위해서는 이러한 문제를 고려해야만 할 것으로 생각된다.

Abstract

We examined the effects of electron-beam irradiation(0.5, 1, 2, or 5 kGy) on microbiological, physicochemical, and sensory quality characteristics of Myungran Jeotgal, Korean fermented seafood, during subsequent storage at $4^{\circ}C$ for 2 weeks. Viable counts of total aerobic bacteria, yeasts and molds, and total coliforms fell, after irradiation, to below detection limits($10^1CFU/g$). The pH of irradiated Myungran Jeotgal was maintained during storage but that of the non-irradiated control decreased. Sensory quality was not affected by electron-beam irradiation, except that color scores in samples irradiated with 2 and 5 kGy were lower than that of the control. Lipid oxidation tended to rise with increased irradiation dose and longer storage periods. The results suggest that electron-beam irradiation can be used to extend the shelf-life of Myungran Jeotgal without apparent quality attribute deterioration. However, means of preventing lipid oxidation resulting from electron-beam irradiation need consideration if irradiation is to find further applications in the food industry.

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이 논문을 인용한 문헌 (4)

  1. Kim, Hyun-Joo ; Kang, Mingu ; Jo, Cheorun 2012. "Combined effects of electron beam irradiation and addition of onion peel extracts and flavoring on microbial and sensorial quality of pork jerky" 농업과학연구 = CNU Journal of agricultural science, 39(3): 341~347 
  2. Kim, Hyun-Joo ; Lee, Kyung Haeng ; Yong, Hae In ; Jo, Cheorun 2013. "Effect of UV-C and Electron Beam Irradiation of on the Quality of Rice Wine (Makgeolli)" 한국식품저장유통학회지 = Korean journal of food preservation, 20(1): 45~51 
  3. Hong, Young Shin ; Ryu, Keun Young ; Kim, Kyong Su 2014. "Analysis of radiation induced hydrocarbons by electron-beam irradiation in dried squid (Todarodes pacificus) and octopus (Paroctopus dofleini)" 한국식품저장유통학회지 = Korean journal of food preservation, 21(3): 381~387 
  4. Bark, Si-Woo ; Kim, Koth-Bong-Woo-Ri ; Kim, Min-Ji ; Kang, Bo-Kyeong ; Pak, Won-Min ; Kim, Bo-Ram ; Ahn, Na-Kyung ; Choi, Yeon Uk ; Lee, Ju-Woon ; Kim, Jae-Hun ; Byun, Myoung-Woo ; Ahn, Dong-Hyun 2014. "Effect of Packaging and Electron Beam Irradiation on the Microbial Safety and Quality of Dried Undaria pinnatifida" 한국수산과학회지 = Korean journal of fisheries and aquatic sciences, 47(5): 489~494 

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