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감마선 조사 처리가 가속저장 오징어순대의 저장성 및 기호성에 미치는 영향

Effects of Gamma Irradiation on Shelf-Life and Sensory Scores of Squid Sundae under Accelerated Storage Conditions

  • Kim, Hyun-Jee (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Dong-Hyun (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • SunWoo, Chan (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Jung, Seul-A (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Jeong, Da-Hyun (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Jung, Hee-Ye (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Do, Sang-Ryong (Sea Food) ;
  • Byun, Myoung-Woo (Dept. of Culinary Nutrition, Woosong University) ;
  • Ahn, Dong-Hyun (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University)
  • 투고 : 2012.05.18
  • 심사 : 2012.09.06
  • 발행 : 2012.10.31

초록

본 연구에서는 감마선 조사 처리한 오징어순대를 $37^{\circ}C$의 가속저장 조건에 저장하면서 오징어순대의 저장 안정성과 이화학적 및 관능적 품질변화를 평가하였다. 감마선은 10 및 20 kGy의 선량으로 각각 조사하여 대조구와 비교하였다. 35일간 저장하며 오징어순대의 일반 세균수를 측정한 결과, 4일차 이후에 비조사구 및 10 kGy 조사구의 경우 심하게 부패되어 실험을 진행할 수 없었으나 20 kGy의 경우 35일차까지 균이 검출되지 않아 미생물의 생육이 억제됨을 알 수 있었다. pH는 저장기간 동안 모든 처리구에서 6.90~7.17의 값을 보여 큰 변화가 없었다. 휘발성 염기질소(VBN) 함량 또한 앞선 일반 세균수 측정 결과와 마찬가지로 20 kGy 조사처리 시 35일차에도 29.12 mg%로 초기부패에 이르지 않은 것을 알 수 있었다. 산화도의 경우, 비조사구 및 10 kGy 조사처리구는 4일차 이후 시료가 심하게 부패되어 실험을 진행할 수 없었으나 20 kGy 조사처리구의 경우 저장기간 동안 0.32~0.41 mg MDA/kg으로 큰 차이가 없음을 알 수 있었다. Rancimat를 이용하여 산화안정도를 측정한 결과, 비조사구의 경우, 4일차에 유도기간이 상당히 줄어든 것을 알 수 있었으나 20 kGy 조사 처리구의 경우 35일차에도 0일차와 비교 시 유의적인 차이가 없었다. 관능평가에서는 0일차에는 모든 처리구간에 큰 차이가 없었으나 35일차에서는 0 및 10 kGy의 경우 이미 부패되어버려 관능평가를 실시할 수 없었으며, 20 kGy의 경우 관능평가를 실시할 수는 있었으나 전체적 호감도 및 다른 항목에서 관능적 특성이 저하된 것을 알 수 있었다. 이상의 결과를 종합해보면, 0 및 10 kGy가 4일만에 부패되었으나 20 kGy 조사 처리구의 경우, 35일까지 저장성이 지속된 것을 고려해볼 때 오징어순대에 20 kGy 감마선 조사 처리가 적절하다고 판단되며, $37^{\circ}C$ 저장 시 1개월 이상의 저장기간을 연장시킬 수 있을 것으로 사료된다. 또한 장기 저장을 위한 고선량 조사 적용을 위해 고선량 조사 시 관능적 특성 저하를 최소화하기 위한 방안으로 다양한 식품가공 방법과의 병용 처리에 대한 연구가 수행되어야 할 것으로 사료되어진다.

과제정보

연구 과제 주관 기관 : 중소기업청

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피인용 문헌

  1. Shelf life of Bottled Sea Squirt Halocynthia roretzi Meat Packed in Vegetable Oil (BSMO) vol.17, pp.1, 2014, https://doi.org/10.5657/FAS.2014.0037