Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Stability of Spinach Powder As Influenced by Microbial Decontamination Treatment

시금치 분말의 품질안정성에 대한 살균처리의 영향

  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University) ;
  • Byun, Myung-Woo (Korea Atomic Energy Research Institute) ;
  • Cho, Han-Ok (Korea Atomic Energy Research Institute) ;
  • Choi, Jong-Uck (Department of Food Science and Technology, Kyungpook National University)
  • Published : 1994.04.01
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Abstract

With a view to improving microbiological quality of spinach powder which is currently used for convenience food production, comparative efficacy of ethylene oxide(EO) fumigation and gamma irradiation was investigated by determining microbial populations and physicochemical quality for treated samples. Spinach powder was contaminated with various microorganisms ranging from $10^{2}/g\;to\;10^{4}/g$, which composed of thermophiles, acid tolerant bacteria, fungi, coliforms, etc. Microorganisms contaminated were destroyed up to undetected levels by gamma irradiation at below 7 kGy. showing the radiosensitivity $D_{10}$ 2.93 kGy on total aerobic bacteria. Ethylene oxide fumigation, however. was found unsatisfactory for physicochemical quality as well as microbial decontamination of the sample. It has been generally observed that influence of optimum-dose range of irradiation on the physicochemical qualities was insignificant, which was proved in the organoleptic evaluations on the stored sample.

편의식품 제조용으로 사용되는 시금치 분말의 미생물학적 품질개선을 목적으로 ethylene oxide와 감마선 조사의 살균효과 비교와 품질 안정성에 미치는 영향을 조사하였다. 시금치 분말시료의 미생물 혼입도는 $10^{2}{\sim}10^{4}\;cells/g$ 수준으로 내열성포자균, 내산성세균, 곰팡이, 대장균 등이 확인되었다. 상법의 EO 훈증법은 오염미생물의 살균에 불충분하였다. 7 kGy 이하의 감마선은 검사된 미생물을 모두 사멸시켰고 호기성 전세균에 대한 방사선 감수성$(D_{10})$은 2.93kGy로 나타났다. 시금치 분말의 ascorbic acid 및 환원당 함량은 EO 처리에 의해 유의적으로 감소되었으나 10 kGy 이하의 감마선 조사에 대하여 비교적 안정하였고, 살균선량으로 조사된 분말의 색소특성은 관능적 품질에 영향을 미치지 않았다.

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