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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Application of Gamma Irradiation for the Microbiological Safety of Fried-Frozen Cheese Ball

냉동치즈볼의 미생물학적 안전성 확보를 위한 감마선 조사기술의 이용

  • Lee, Ju-Woon (Dept. of Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Dept. of Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Jang-Ho (Dept. of Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Oh, Sang-Hee (Dept. of Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Seo, Ji-Hyun (Dept. of Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Cheon-Jei (Dept. of Food Science & Biotechnology of Animal Resources, Kunkuk University) ;
  • Cheong, Sung-Hee (R&D Center, Taelim Food Service Corp.) ;
  • Byun, Myung-Woo (Dept. of Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
  • 이주운 (한국원자력연구소 방사선식품생명공학기술개발) ;
  • 김재훈 (한국원자력연구소 방사선식품생명공학기술개발) ;
  • 김장호 (한국원자력연구소 방사선식품생명공학기술개발) ;
  • 오상희 (한국원자력연구소 방사선식품생명공학기술개발) ;
  • 서지현 (한국원자력연구소 방사선식품생명공학기술개발) ;
  • 김천제 (건국대학교 동물생명과학부 축산식품생물공학과) ;
  • 정승희 ((주)태림FOOD 식품연구소) ;
  • 변명우 (한국원자력연구소 방사선식품생명공학기술개발)
  • Published : 2005.06.01
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Abstract

This study was conducted to sanitize fried-frozen cheese ball by gamma irradiation. Total aerobic bacteria and yeasts and molds counts were 4.4 and 2.8 log CFU/g in non-irradiated sample, respectively. Microorganisms were decreased with increase of irradiation dose $(D_{10}=1.25\;kGy)$, and were not detected in samples irradiated at 3 kGy or more $(<10^2\;CFU/g)$. $D_{10}$ value for Escherichia coli (KCTC 1682) was 0.25 kGy. TBA (2-thiobarbituric acid) values were increased as irradiation dose was increased, but there was no significant difference between non-irradiated and irradiated samples at 3 kGy or less (p<0.05). The results of sensory evaluation showed that there was no significant difference between non-irradiated and irradiated samples at 3 kGy or less, the sensory scores were decreased with irradiation at 5 kGy or more (p<0.05). These results indicated that gamma irradiation at 3 kGy was considered to be an effective treatment to ensure the microbiological safety of fried-frozen cheese balls without any sensorial change, even though further studies should be investigated to reduce detrimental effects induced by irradiation.

본 연구는 감마선 조사기술을 이용한 치즈볼의 위생화를 목적으로 실시하였다. 감마선 비조사구의 총균수는 4.4 log CFU/g 정도이었으나, 감마선 조사선량이 증가할수록 미생물수가 유의적으로 감소하여 3 kGy 이상의 감마선 조사구에서는 미생물 검출을 위한 최소한계치인 100 CFU/g 이하이었고, $D_{10}$값은 0.83 kGy로 나타났다. 또한, 효모 및 곰팡이는 감마선 비조사 대조구의 경우 2.8 log CFU/g 수준이었으나, 0.5 kGy이상의 감마선 조사에 의해 모두 미생물 검출 한계치 이하로 나타났다. 한편, 치즈볼에 E. coli(KCTC 1682)를 접종한 후의 $D_{10}$ 값은 0.25 kGy로 나타났다. 감마선 조사직 후 지방산패도는 3 kGy 이하에서는 비조사구와 비교할 때 유의적 차가 없었으나, 5 kGy 이상에서는 감마선 조사선량이 증가할수록 유의적으로 증가하였다. 또한, 관능평가결과는 지방산패도 결과와 마찬가지로 3 kGy 이하의 선량에서는 대조구와 비교할 때 유의적 변화가 없는 것으로 나타났으나, 5 kGy 이상의 선량에서는 방사선 조사선량이 증가할수록 향, 맛, 종합적 기호도의 점수가 낮아지는 것으로 나타났다. 이상의 결과를 종합하여 볼 때 치즈볼의 관능적 품질변화를 최소화하고 미생물학적 저장안전성을 확보하기 위한 최적 방사선 조사선량은 3 kGy인 것으로 사료된다.

Keywords

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