Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Microbiological, Physicochemical, and Sensory Characteristics of Myungran Jeotgal Treated by Electron Beam Irradiation

전자선 조사 명란젓갈의 미생물학적, 이화학적 및 관능적 품질특성

  • Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Choe, Jun-Ho (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Kim, Bin-Na (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Yun, Hye-Jeong (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Kim, Yun-Ji (Food Safety Research Division, Korea Food Research Institute) ;
  • Jo, Cheorun (Department of Animal Science and Biotechnology, Chungnam National University)
  • 정사무엘 (충남대학교 동물자원생명과학과) ;
  • 최준호 (충남대학교 동물자원생명과학과) ;
  • 김빛나 (충남대학교 동물자원생명과학과) ;
  • 윤혜정 (충남대학교 동물자원생명과학과) ;
  • 김윤지 (한국식품연구원 식품안전성본부) ;
  • 조철훈 (충남대학교 동물자원생명과학과)
  • Published : 2009.04.30
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Abstract

We examined the effects of electron-beam irradiation(0.5, 1, 2, or 5 kGy) on microbiological, physicochemical, and sensory quality characteristics of Myungran Jeotgal, Korean fermented seafood, during subsequent storage at $4^{\circ}C$ for 2 weeks. Viable counts of total aerobic bacteria, yeasts and molds, and total coliforms fell, after irradiation, to below detection limits($10^1CFU/g$). The pH of irradiated Myungran Jeotgal was maintained during storage but that of the non-irradiated control decreased. Sensory quality was not affected by electron-beam irradiation, except that color scores in samples irradiated with 2 and 5 kGy were lower than that of the control. Lipid oxidation tended to rise with increased irradiation dose and longer storage periods. The results suggest that electron-beam irradiation can be used to extend the shelf-life of Myungran Jeotgal without apparent quality attribute deterioration. However, means of preventing lipid oxidation resulting from electron-beam irradiation need consideration if irradiation is to find further applications in the food industry.

명란젓갈을 0.5, 1, 2 및 5 kGy로 전자선 조사 후 2주간 $4^{\circ}C$ 냉장 저장하면서 전자선 조사가 명란젓갈의 미생물학적 변화와 품질에 미치는 영향을 조사하였다. 저장 중 전자선 조사(약 2 kGy)에 의해 명란젓갈에 존재하는 총 호기성 세균, 효모와 곰팡이 그리고 대장균군의 수가 유의적으로 검출한계($10^1CFU/g$) 이하까지 감소함이 확인되었고, 전자선 조사에 의한 미생물의 사멸에 따라 전자선 조사구에서 pH가 유의적으로 높게 유지되었다. 관능적 품질에서 저장 2주째 2와 5 kGy 조사구의 색도가 대조구에 비하여 유의적으로 낮은 결과를 보였으나 종합적 기호도에 있어서는 유의적인 차이가 없는 것으로 나타났다. 따라서 전자선 조사는 전통발효식품인 명란젓갈의 저장성 증대의 목적으로 사용될 수 있을 것으로 판단된다. 그러나 전자선 조사에 의하여 지방의 산패가 촉진되었는데, 전자선 조사가 식품 산업에 효과적으로 적용되기 위해서는 이러한 문제를 고려해야만 할 것으로 생각된다.

Keywords

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