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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Milk Porridge (Tarakjuk) Sterilized with Radiation Technology

방사선 조사 기술을 이용하여 제조한 멸균 우유죽(타락죽)의 품질 특성

  • Han, In-Jun (Dept. of Food and Nutrition, Sunchon National University) ;
  • Park, Jae-Nam (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jin-Gyu (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Ryu, Hong-Soo (Dept. of Food Science and Nutrition, Pukyong National University) ;
  • Park, Jeong-Ro (Dept. of Food and Nutrition, Sunchon National University) ;
  • Chun, Soon-Sil (Dept. of Food and Nutrition, Sunchon National University)
  • 한인준 (순천대학교 식품영양학과) ;
  • 박재남 (한국원자력연구원 정읍 방사선과학연구소) ;
  • 박진규 (한국원자력연구원 정읍 방사선과학연구소) ;
  • 송범석 (한국원자력연구원 정읍 방사선과학연구소) ;
  • 이주운 (한국원자력연구원 정읍 방사선과학연구소) ;
  • 김재훈 (한국원자력연구원 정읍 방사선과학연구소) ;
  • 류홍수 (부경대학교 식품영양학과) ;
  • 박정로 (순천대학교 식품영양학과) ;
  • 전순실 (순천대학교 식품영양학과)
  • Received : 2011.04.08
  • Accepted : 2011.04.20
  • Published : 2011.06.25
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Abstract

We conducted this study to determine the optimum dose of gamma irradiation needed for the sterilization of milk porridge for patients. Milk porridge, known as Tarakjuk, was irradiated with gamma ray at doses of 0, 1, 3, 5, 7, or 10 kGy. The microbial contamination, $D_{10}$ values of isolated microbe spores, color, and viscosity were measured during storage at $35^{\circ}C$. The initial count of total aerobic bacteria was 2.60 log CFU/g in the non-irradiated milk porridge, but coliforms, spore-forming bacteria, yeast, and molds were not detected. The total counts of aerobic and spore-forming bacteria in the non-irradiated and 1 kGy irradiated milk porridge increased with storage period. These microbes were not detected in the milk porridge irradiated with 10 kGy. The $D_{10}$ values of isolated spores from milk porridge were 2.71 kGy (in milk porridge) and 2.21 kGy (in saline solution). All CIE color increased with gamma irradiation, but the sensory value of color did not significantly change. The viscosity of the milk porridge decreased with gamma irradiation and storage period, and the decrease in viscosity with storage period became smaller as the radiation doses increased. Sensory evaluation scores of the milk porridge were above normal (4.0) when irradiated with less than 5 kGy. These results indicate that gamma irradiation could be beneficial for preparing food with higher nutrient density and lower viscosity, especially for gastric tube-fed patients.

우유를 첨가하여 제조한 죽(우유죽)을 멸균 환자식으로 개발하기 위해 0, 1, 3, 5, 7 및 10 kGy의 흡수선량으로 감마선 조사 후 미생물 초기오염도 측정, 멸균여부 확인, 제조 단계별 isolated spore의 방사선 감수성 및 색도를 측정하였으며, 저장 중 점도에 대한 변화를 관찰하였다. 감마선 조사된 우유죽의 미생물 초기 오염도는 2.60 log CFU/g이었으며, 대장균군, 포자형성균과 효모 및 곰팡이군은 검출한계 내에서 나타나지 않았다. 저장 기간 중 10 kGy 조사구에서는 미생물이 검출되지 않았으며, 동일 선량을 조사 시 우유죽의 멸균을 확인할 수 있었다. 우유죽에서 분리된 spore의 $D_{10}$ value는 2.21 kGy(saline solution) 및 2.71 kGy(milk porridge)로 각각 나타났다. 감마선 조사선량의 증가에 따라 CIE color value는 증가하였으나, 색에 대한 관능검사에서는 변화가 나타나지 않았다. 점도는 감마선 조사선량이 증가할수록, 저장 기간이 길어질수록 유의적으로 감소하였다. 감마선 조사 직후 우유죽의 관능검사 결과 3 kGy 조사구까지는 모든 항목들이 4.0 이상으로 높게 평가되었다. 따라서 방사선 조사 기술을 이용하여 우유죽을 제조할 경우, 전분의 농도가 높은 멸균 환자식으로의 제조가 가능하였으며, 또한 멸균된 우유죽을 경관급식이 필요한 의식불명 환자 등에게도 적용시킬 수 있어 결과적으로 고농도의 멸균 우유죽을 환자에게 제공할 수 있으리라 사료된다.

Keywords

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