Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Effects of Gamma-Irradiation and Fumigation on Microbial Growth, Color and Absorption Properties of Dried Red Pepper during Storage

감마선과 훈증처리가 저장 중 건고추의 미생물 생육, 과피 색도 및 흡광 특성에 미치는 영향

  • Kim Byeong-Keun (Department of Food Science & Technology, Kyungpook National University) ;
  • Kausar Tusneem (Department of Food Science & Technology, Kyungpook National University) ;
  • Kim Dong-Ho (Korea Atomic Energy Research Institute) ;
  • Kwon Joong-Ho (Department of Food Science & Technology, Kyungpook National University)
  • 김병근 (경북대학교 식품공학과) ;
  • ;
  • 김동호 (한국원자력연구소 방사선식품생명공학연구팀) ;
  • 권중호 (경북대학교 식품공학과)
  • Published : 2005.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

Comparative effects between commercial fumigation (methyl bromide/MeBr, phosphine $gas/PH_3$) and gamma irradiation (5, 10 kGy) on dried red pepper were investigated in terms of it microbiological quality, moisture content Hunter's colors, and UV-visible spectra during storage for 8 months at mom temperature. The non-treated control samples showed total aerobic bacteria as $4.8\times10^5\;CFU/g$ in powdered state and $1.8\times10^2\;CFU/g$ in whole red repper. While yeasts and molds were $1.7\times10^5\;CFU/g$ in powdered pepper and $5.0\times10^2\;CFU/g$ in whole pepper, respectively. The effect of chemical fumigant on microbial decontamination was negligible, whereas irradiation at 5 kGy was proven to reduce the microbial populations by 2 to 3 log cycles that could improve the hygienic quality of powdered pepper. Moisture content of the samples showed no noticeable changes resulting 1mm irradiation or fumigation. Immediately after treatments, irradiation or fumigation reduced Hunter's lightness (L), redness (a), and yellowness (b) of the samples (p<0.05), but there was no difference in color parameters between the control and all treated stoups after 4 months of storage. It was found that storage period was more influential than irradiation or fumigation to changes in moisture and color of dried red pepper and ie powder.

방사선 조사(5, 10 kGy)와 훈증처리$(MeBr,\;PH_3)$된 건고추의 저장조건(실온,4, 8개월)에 따른 미생물학적, 수분함량, 기계적 색도 및 흡광특성에 미치는 영향을 검토하였다. 처리군별 미생물 농도에서 무처리 시료의 총세균은 분말 고추 $4.8\times10^5\;CFU/g$, 통고추 $1.8\times10^2\;CFU/g$ 수준이었고, 효모 및 곰팡이는 분말 고추 $1.7\times10^5\;CFU/g$, 통고추 $5.0\times10^2\;CHU/g$수준으로 통고추에 비해 분말 고추가 높은 미생물 농도를 나타내었다. 그러나 대장균군은 모든 시료에서 검출되지 않았다. 특히, 화학 훈증제는 살균 효과가 거의 나타나지 않았으나 5 kGy범위의 감마선 조사는 모든 미생물 농도를 $2\~3\;log$ cycle 이상 감소시킬 수 있었다. 건고추의 수분함량은 감마선과 훈증처리에 의해 거의 변화되지 않았으나 저장조건의 영향이 크게 나타났다. 건고추 과육 추출물의 흡광특성은 처리군간에 차이가 없었다. 과피의 명도(L)는 처리직후 10 kGy 조사군과 MeBr 처리군에서 적색도(a)와 황색도(b)는 감마선과 훈증처리군에서 각각 낮은 (p<0.05) 값을 보였으나 저장 4개월 이후에는 무처리군과 처리군간에 유의적이 차이가 없었으며, 저장기간은 시료의 색도변화에 유의적인 영향을 나타내었다.

Keywords

References

  1. Choi, S.M., Jean, Y.S., Jung, K.O., and Park, K.Y. (2001) Antimutagenic effects of different kinds and parts of red pepper/powder. J. Korean Asso. Can. Preven., 6, 108-115
  2. Choi, S.M., Jeon, Y.S. and Park, K.Y. (2000) Comparison of quality of red pepper powders produced in Korea. Korean J. Food Sci. Technol., 32, 1251-1257
  3. KFDA. (2004) The Korea Food and Drug Administration Homepage. www.kfda.go.kr
  4. UNEP. (1995) Montreal protocol on substances that deplete the ozone layer. In: Report of the methyl bromide technical options committee. ISBN 92-807-1448-1, Nairobi, Kenya. p.139-168
  5. Noling, J.W. and Becker, J.O. (1994) The challenge of research and extension to define and implement alternatives to metyl bromide. J. Nematol., 26, 573-586
  6. Kwon, J.H., Chung, H.W. and Kwon, Y.J. (2000) Infrastructure of quarantine procedures for promoting the trade of irradiated foods. Paper presented at Symposium of the Korean Society of Postharvest Science and Technology of Agricultural Products on Irradiation Technology for the Safety of Food and Public Health Industries and Quality Assurance, Daejon, 13 October., p.209-254
  7. WHO. (1981) Wholesomeness of Irradiated Food, Report of a Joint FAO/IAEA/WHO Expert Committee. Technical Report Series 659., p.7-34
  8. Codex Alimentarius Commission. (1984) Codex General Standard for Irradiated Foods and Recommended International Code of Practice for the Operation of Radiation Facilities Used for the Treatment of Foods, CAC/ VOL, XV, FAa, Rome
  9. IAEA. (2002) www.iaea.org/icgfi International Atomic Eenergy Agency homepage
  10. Harrigan, W.F., Mccane, M.E. (1976) Laboratory Methods in Food and Dairy Microbiology. Academic press, London, p.25-146
  11. Byun, M.W., Yook, H.S., Kwon, J.H. and Kim, J.O. (1996) Improvement of hygienic quality and long-term storage of dried red pepper by gamma irradiation. Korean J. Food Sci. Technol., 28, 482-489
  12. Lee, S.H., Lee, H.J. and Byun, M.W. (1997) Effects 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
  13. Han, E. (1991) Numerical principle of food color (II). Bull. Food Technol., 4, 41-44
  14. Lee, M.K. (1997) Effect of electron-beam irradiation on microbial decontamination and quality attributes of ginseng powders. MS. thesis, Kyungpook National University, Daegu, Korea