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The effects of UV-C irradiation on the quality characteristics of powdered foods, sunsik and misutkaru, were examined during storage, where samples were irradiated at doses of 27, 54, and 108 kJ/$m^2$, respectively. In addition, sunsik and misutkaru samples were inoculated with Enterobacter sakazakii as a pathogen and then irradiated at doses of 0.5, 1, and 5 kJ/$m^2$, respectively. After treatment, the sunsik and misutkaru samples were stored at $20^{\circ}C$. The microbiological data represented that populations of total aerobic bacteria, Bacillus cereus, and E. sakazakii were significantly (p<0.05) reduced with increasing UV-C doses. In addition, UV-C irradiation did not cause inferiority in the color quality of the samples during storage. Sensory evaluation results also indicated that there were no significant differences (p<0.05) among the irradiated samples. These results suggest that UV-C irradiation may be useful in maintaining the quality of sunsik and misutkaru during storage.

참고문헌 (23)

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  2. Choi JW, Kim YJ, Lee JK, Kim YH, Kwon KS, Hwang IG, Oh SW. 2008. Multiple confirmation and RAPD-genotyping of Enterobacter sakazakii isolated from sunsik. Korean J Food Sci Technol 40: 101-105 
  3. Kim JB, Park YB, Lee MJ, Kim KC, Huh JW, Kim DH, Lee JB, Kim JC, Choi JH, Oh DH. 2008. Effect of hot water and microwave heating on the inactivation of Enterobacter sakazakii in reconstituted powdered infant formula and sunsik. J Food Hyg Safety 23: 157-162 
  4. Staack N, Ahrne L, Borch E, Knorr D. 2008. Effect of infrared heating on quality and microbial decontamination in paprika powder. J Food Eng 86: 17-24 
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  6. Mok CK, Lee NH. 2008. Distribution of ultraviolet intensity and UV leaking of commercial UV sterilizers used in restaurants. Korean J Food Sci Technol 40: 228-233 
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  9. Allende A, McEvoy JL, Luo Y, Artes F, Wang CY. 2006. Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce. Food Microbiol 23: 241-249 
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  16. Cho YS, Jung EY, Lee MK, Yang CY, Shin DB. 2008. Survival, isolation and characterization of Bacillus cereus from sunshik. J Food Hyg Safety 23: 343-347 
  17. Kim DH, Song HP, Yook HS, Chung YJ, Kim YJ, Byun MW. 2002. Distribution of microflora in powdered raw grains and vegetables and improvement of hygienic quality by gamma irradiation. J Korean Soc Food Sci Nutr 31: 589-593 
  18. Lee SH, Lee HJ, Byun MW. 1997. Effect of ozone treatment and gamma irradiation on the microbial decontamination and physicochemical properties of red pepper powder. J Korean Soc Food Sci Nutr 26: 462-467 
  19. Lamikanra O, Kueneman D, Ukuku D, Bett-Garber KL. 2005. Effect of processing under ultraviolet light on the shelf life of fresh-cut cantaloupe melon. J Food Sci 70: 534-539 
  20. Allende A, Artes F. 2003. UV-C radiation as a novel technique for keeping quality of fresh processed 'Lollo Rosso' lettuce. Food Res Int 36: 739-746 
  21. Ko JK, Ma YH, Song KB. 2005. Effect of electron beam irradiation on the microbial safety and qualities of sliced dried squid. J Korean Soc Food Sci Nutr 34: 433-437 
  22. Fonseca JM, Rushing JW. 2006. Effect of ultraviolet-C light on quality and microbial population of fresh-cut watermelon. Postharvest Biol Technol 40: 256-261 
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이 논문을 인용한 문헌 (2)

  1. Kim, Hyun-Jin ; Song, Hyeon-Jeong ; Song, Kyung-Bin 2011. "Effect of Combined Treatment of Aqueous Chlorine Dioxide with Ultraviolet-C on the Quality of Red Chicory and Pak Choi during Storage" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(2): 245~252 
  2. Song, Kwang-Young ; Chon, Jung-Whan ; Kim, Hyun-Sook ; Seo, Kun-Ho 2012. "Current Cronobacter spp. Researches on Prevalence, Control, and Detection" Korean journal of microbiology = 미생물학회지, 48(4): 229~239 


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