Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Determination of Microbial Contamination in the Process of Rice Rolled in Dried Laver and Improvement of Shelf-life by Gamma Irradiation

김밥 제조공정에서의 미생물 오염도 평가 및 감마선 조사를 이용한 김밥의 보존안정성 향상

  • 김동호 (한국원자력연구소 방사선식품ㆍ생명공학연구팀) ;
  • 송현파 (한국원자력연구소 방사선식품ㆍ생명공학연구팀) ;
  • 김재경 (한국원자력연구소 방사선식품ㆍ생명공학연구팀) ;
  • 김정옥 (세종대학교 생활과학관) ;
  • 이현자 (한경대학교 가정학과) ;
  • 변명우 (한국원자력연구소 방사선식품ㆍ생명공학연구팀)
  • Published : 2003.10.01
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Abstract

Determination of regional microbial contamination in the process of rice rolled in dried laver (Kimbab) and effects of gamma irradiation on the improvement of hygienic quality and shelf stability were investigated. Total aerobic bacterial distribution of raw materials of Kimbab were; 10$^{6}$ ∼10$^{7}$ CFU/g in dried laver, 10$^3$ CFU/g in cucumber and below 10 CFU/g in steamed rice, ham, fried egg, and salted radish. Total coliform bacteria were 10$^3$ CFU/g in dried laver and detected below detection limit (10 CFU/g) in other raw materials. And it was arithmetically calculated that the levels of total aerobic bacteria and coliform bacteria in Kimbab does not exceed 10$^{5}$ CFU/g and 10$^1$ CFU/g under the aseptic process, respectively. However, microbial contamination levels in just prepared Kimbab in a market were about 10$^{6}$ CFU/g of total aerobic and coliform bacteria. Therefore, it was considered that microbial contamination of Kimbab is mainly originated from environmental uptake during the preparation. The representative media for putrefying bacterial growth were steamed rice. Coliform bacteria were mainly increased in ham and fried egg during storage. The bacteria in dried laver were radio-resistant and survived at 3 kGy of gamma irradiation. Coliform bacteria on EMB agar plate were eliminated at the dose of 2 kGy. The sensory acceptability of 2 kGy irradiated Kimbab was stable and the Kimbab can be preserved for 24 hour at 15$^{\circ}C$. Therefore, it was considered that optimal irradiation dose for radicidation of Kimbab was 2 kGy.

김밥 원료 및 김밥 보존 중의 일반 호기성세균과 대장균군의 분포를 측정하고 감마선 조사에 의한 김밥의 위생성 및 보존성 개선 가능성을 살펴보았다. 김밥 원료 중 미생물 오염이 가장 큰 것은 김이었으며 비가열 채소인 오이의 오염가능성도 높았으나 실제로 김밥에 오염된 미생물의 대부분은 제조과정에서 환경으로부터 유입되었다. 김밥의 보존 중 일반세균의 생장은 밥과 계란에서 가장 높았으며 대장균군의 생장은 동물성 원료인 계란과 햄에서 현저하였다. 김밥의 감마선 조사에서 일반세균은 2kGy 이상의 선량에서 2∼4 log cycle 수준으로 감소하였으며 대장균군은 2 kGy 이상의 선량에서 대부분 사멸되었다. 감마선 조사선량에 따른 김밥의 관능평가 결과 3 kGy 조사구는 대조구에 비하여 관능적인 선호도가 현저히 낮았으며 2 kGy 조사구는 감마선 조사 직후 대조구에 비하여 다소 선호도가 낮았으나 15$^{\circ}C$에서 24시간 보존 후에도 안정적인 관능특성을 나타내었다. 따라서 김밥의 위생성 및 보존성 개선을 위하여 2 kGy의 감마선 조사가 적정 수준인 것으로 평가되었다.

Keywords

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