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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Application of Gamma Irradiation on Manufacturing Changran Jeotgal (aged and seasoned intestine of Alaska pollack) : Microbiological and Sensory Characteristics

양념 창란젓갈 제조시 감마선 조사기술 적용: 미생물학적 및 관능적 품질특성

  • Jo, Cheorun (Team for Radiation Food Science and Biotechnology Korea Atomic Energy Research Institute) ;
  • Kim, Dong-Ho (Team for Radiation Food Science and Biotechnology Korea Atomic Energy Research Institute) ;
  • Lee, Won-Dong (Food Research Center, Hansung Enterprise Co., Ltd.) ;
  • Lee, Jae-Jin (Food Research Center, Hansung Enterprise Co., Ltd.) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology Korea Atomic Energy Research Institute)
  • 조철훈 (한국원자력연구소 방사선식품·생명공학연구팀) ;
  • 김동호 (한국원자력연구소 방사선식품·생명공학연구팀) ;
  • 이원동 (한성기업(주) 식품연구소) ;
  • 이재진 (한성기업(주) 식품연구소) ;
  • 변명우 (한국원자력연구소 방사선식품·생명공학연구팀)
  • Published : 2003.07.01
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Abstract

Changran Jeotgal (aged and seasoned intestine of Alaska pollack) was prepared as the same method as commercial one and irradiated at 0, 2.5, 5.0 and 10 k㏉ by gamma ray for industrial application. Changran Jeotgal using 10 k㏉-irradiated red pepper powder was also prepared to compare with control (0 k㏉). Commercial red pepper powder was already contaminated at 3.8$\times$10$^{6}$ CFU/$m\ell$ level by total plate count and 10k㏉ of irradiation reduced the number about 4 log cycles. Gamma irradiated Changran Jeotgal at 2.5,5.0, and 10k㏉ showed 3 6, and 7 log cycles of reduction compared to the non-irradiated control in the total plate count after 12 weeks of storage at 1$0^{\circ}C$. Using irradiated (10k㏉) red pepper powder reduced the microbial contamination significantly by 2 log cycles compared to the control. Sensory evaluation showed that the sample irradiated at 2.5 k㏉ was the most acceptable, followed by the sample using irradiated red pepper powder and non-irradiated control. Thus, 2.5 k㏉ of irradiation of Changran Jeotgal was effective to improve safety during distribution and storage without change of sensory quality. Furthermore, using the irradiated red pepper powder is also recommended for safety enhancement of the products.

양념 창란젓갈 제조시 감마선의 산업적 적용을 위하여 시판품 제조 방법과 동일하게 제조된 양념 창란젓갈을 0, 2.5, 5.0 및 10 kGy로 감마선 조사하고 미생물학적 및 관능적 품질을 관찰하였다. 또한 고춧가루를 10 kGy의 감마선 조사로 살균한 후 시판품 제조방법으로 제조된 양념 창란젓갈의 품질특성도 비교하였다. 시판 고춧가루는 이미 3.9$\times$$10^{6}$ CFU/$m\ell$의 호기성 미생물수를 나타내었으며 10kGy의 감마선 조사로 약 4 log cycle의 감균효과를 볼 수 있었다. 양념 창란젓갈 제조 후 2.5, 5.0, 10 kGy 감마선 조사는 12주동안 1$0^{\circ}C$에서 저장 후 각각 약 3,6,7 log cycle의 감균효과를 가져왔으며, 고춧가루를 10 kGy로 조사하여 제조된 양념 창란젓갈도 약 2 log cycle의 감균효과를 가져왔다. 관능검사 결과 2.5 및 5kGy 조사구는 종합적 기호도에서 비조사구와 유의적인 차이가 없는 것으로 나타났다. 따라서 제조된 양념젓갈에 2.5kGy의 감마선 조사는 양념 창란젓갈의 유통안전성을 개선시키는데 효과적이며 또한 고춧가루에 감마선 조사도 위생성 향상 측면에서 상당한 효과를 가져오는 것으로 나타났다.

Keywords

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