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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

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.

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