Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Development of Ice Cream with Improved Microbiological Safety and Acceptable Organoleptic Quality Using Irradiation

감마선 이용 미생물학적 및 관능적 품질이 우수한 아이스크림의 개발

  • Kim, H.J. (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Jang, A. (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Ham, J.S. (Division of Animal Products and Processing, National Institute of Animal Science) ;
  • Jeong, S.G. (Division of Animal Products and Processing, National Institute of Animal Science) ;
  • Ahn, J.N. (Division of Animal Products and Processing, National Institute of Animal Science) ;
  • Byun, M.W. (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Jo, C. (Department of Animal Science and Biotechnology, Chungnam National University)
  • 김현주 (한국원자력연구원 방사선과학연구소) ;
  • 장애라 (충남대학교 동물자원생명과학과) ;
  • 함준상 (축산과학원 축산물이용과) ;
  • 정석근 (축산과학원 축산물이용과) ;
  • 안종남 (축산과학원 축산물이용과) ;
  • 변명우 (한국원자력연구원 방사선과학연구소) ;
  • 조철훈 (충남대학교 동물자원생명과학과)
  • Published : 2007.08.31
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Abstract

To develop the manufacturing method of ice cream with microbiologically safe and proper sensory quality using irradiation for sensitive consumer, 3 different flavors, which were resistant to their flavors against irradiation, were selected and used for ice cream manufacturing to reduce the irradiation-induced off-flavor problem. The general composition was not different among treatments. Total aerobic bacteria were detected as 2.38, 1.23, 1.38, and 1.15 log CFU/g level in ice cream with control(no flavor added), spearmint, mint, and citrus flavor, respectively. No viable cells were observed by irradiation at 1 kGy except for the control. Sensory evaluation indicated that the irradiated ice cream with spearmint flavor at 1 kGy and citrus flavor at 3 kGy had higher overall acceptability. Therefore, a low dose irradiation (less than 3 kGy) with mint or citrus flavors may enhance the safety of ice cream with proper sensory quality for sensitive consumer.

감마선을 이용하여 미생물학적으로 안전하면서 관능적 품질이 우수한 아이스크림을 개발하기 위해 감마선에 안정적인 spearmint, mint 및 citrus향을 선발하고 이를 이용하여 감마선 조사에 의한 특유의 냄새변화가 없는 아이스크림을 제조한 후 품질을 비교하였다. 일반적인 조성은 향 무첨가 대조구와 처리구 사이에 차이가 없었으며, 총균수는 향 무첨가 대조구, spearmint, mint 및 citrus향 첨가구가 각각 2.38, 1.23, 1.38 및 1.15 log CFU/g 수준에서 검출되었다. 그러나 대조구는 3 kGy, 그 외 처리구는 1 kGy 선량에서 균이 검출되지 않았다. 관능검사 결과 mint향을 첨가하고 1 kGy 감마선 처리한 아이스크림과 citrus향을 첨가하고 3 kGy에서 감마선 처리한 아이스크림이 유의적으로 높은 기호도를 보였다. 따라서 3 kGy 이하의 감마선 조사와 mint 또는 citrus향의 선택적 첨가는 관능적으로 문제가 없으면서 유아, 노약자, 환자 등 민감한 소비자들에 대한 미생물학적 안전성을 확보하는 기술로 사용될 수 있을 것으로 판단된다.

Keywords

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