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

  • 제28권1호
  • /
  • Pages.40-46
  • /
  • 1999
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

감마선 조사된 백삼의 생물학적 품질 및 저장특성

Biological Quality and Storage Characteristics of Gamma-Irradiated Whilte Ginseng

  • 발행 : 1999.02.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Microbiological quality of commercial white ginseng was examined, together with investigation on its water absorption pattern and radiosensitivity of molds isolated from the samples. Comparative effects of phosphine fumigation and gamma irradiation on microbial control and disinfestation of the samples packed in a commercial laminated film and stored for six months at ambient(20oC, 70% RH) and accelerated(40oC, 90% RH) conditions were studied. Commercial white ginseng was contaminated with coliforms by 103~104CFU/g and molds by 102~104CFU/g and thus decontamination process was required for hygienic quality and storage stability. Phosphine fumigation showed no sterilizing effects on microbes contaminated, while gamma irradiation at around 5kGy was effective for decontaminating microorganisms, showing D10 values of 0.48~0.60kGy for isolated molds. Even though the storage insects, Plodia interpuctella Hubner and Lasioderma serricorne(cigarette beetle) were easily destroyed by phosphine fumigation, gamma irradiation less than 5kGy was found effective for both purposes to improve biological quality of stored white ginseng, thereby extending the storage life of packed samples resulting from increased critical moisture content by about 1%(Aw 0.76).

키워드

참고문헌

  1. Food Standard Code The Ministry of Health and Welfare in Korea
  2. 대한민국 인삼사업법 시행규칙, 재무부령 제1834호
  3. J. Food Hygiene and Safety v.9 Determination of ethylene oxide residue and its secondary products in the powderd food Kown, J. H.;Kim, S. W.;Byun, M. W.;Cho, H. O.;Lee, K. D.
  4. J. Food Sci. v.38 Comparative effects of ethylene oxide, γ-irradiation and microwave treatments on selected spices Vajdi, M.;Pereire, R. R.
  5. Environmental News EPA acts to ban EDB pesticides EPA
  6. Food Standard Code The Ministry of Health and Welfare in Korea
  7. Compendium of Methods for the Microbiological Examination of Foods APHA;(ed)Speck, M.
  8. 병원 미생물 검사요원 교재 서울특별시 보건연구소
  9. Agric. Biol. Chem. v.50 Distribution of microorganisms in spices and their decontamination by gamma irradiation Muhamad, S. J.;Ito, H.;Watanabe, H.;Tamura, N.
  10. The Genus Aspergillus Raper, K. B.;Fennel, D. I.
  11. Manual of the Penicilli Raper, K. B.;Thom, C.;Fennel, D. I.
  12. Studies on the radiosensitivities and DNA damage by ionizing radiation in microorganisms. Department of Agricultural Chemistry Choi, E. H.
  13. J. Korean Agric. Chem. Soc. v.31 Control of insects on stored rice grain by gamma irradiation(in Korean) Byun, M. W.;Kwon, J. H.;Cha, B. S.;Chung, K. H.;Cho, H. O.
  14. Anal. Chem. v.32 Saturated salt solutions for static control of relative humidity 5℃ and 40℃. Rockland, L. B.
  15. J. Am. Chem. Soc. v.60 Adsorption of gases in multimolecular layers Brunauer, S.;Emmet, P.H.;Teller, E.
  16. Freeze Drying of Foods The role of moisture content in deteriorative reactions of dehydrated foods Salwin, H.;Fisher, F. R.(ed.)
  17. Fundamentals of packaging Shelf-life of packed articles Paine, F. A.
  18. Technical reports series No. 114, 2nd ed. Training maual on food irradiation technology and techniques IAEA
  19. Radiation Preservation of Food(Proc. Symp. Bombay, Nov. 1972, IAEA/FAO) Radiation Preservation of Food Matsuyama, A.
  20. Radiation Preservation of Food(Proc. Symp. Bombay, Nov. 1972, IAEA/FAO) Radiation Preservation of Food(Proc. Symp. Bombay, Nov. 1972, IAEA/FAO) Grecz, N.;Lo, H.;Kennedy, E. J.;Durban, E.
  21. Radiation Chemistry in Food Preservation(Ionizing Energy Treatment of Foods. National Symp., Sydney, Oct. 1983) David, F. S.
  22. 한국인삼연초연구소 보고서 홍백삼 보전성 연구(해충방제) 성현순;김상달;도재호;유순자
  23. Food preservation by irradiation v.1 Amuh, I. K. A.
  24. Food Technol. v.13 Defining minimum moisture contents for dehydrated foods. Salwin, H.
  25. Korean J. Food Sci. Technol. v.15 Effect of relative humidities on the qualities of white ginseng during storage:Ⅰ. On the sorption isotherm and changes of TBA value, far soluble and water soluble pigment(in Korean) Noh, H. W.;Do, J. H.;Kim, S. D.;Oh, H. I.
  26. Korean J. Ginseng Sci. v.5 The effect of water activity on the storage stability of red ginseng Do, J. H.;Noh, H. W.;Kim, S. D.; Oh, H. I.
  27. Korean J. Ginseng Sci. v.5 Equilibrium relative humidity(ERH) relationships of red ginseng products Park, K. D.;Kim, W. J.;Choi, J. H.;Yang, J. W.;Sung, H. S.
  28. Personal Communication. Brockman, M. C.
  29. KAERI/RR-905-91 Development of irradiation techniques for quality improvement of ginseng products(in Korean) Kwon, J. H.;Cho, H. O.;Byun, M. W.;Kim, S.W.;Yang, J. S.;Lee, S. J.