Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effects of Gamma Irradiation on the Shelf Stability of Whole Baked Egg

구운 계란의 감마선 조사에 따른 미생물학적 유통기한 설정

  • Kim Dong-Ho (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Song Hyun-Pa (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Lee You-Seok (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Cha Bo-Suk (Department of Food Science, Suwon Woman's College) ;
  • Kim Byung-Keun (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Byun Myung-Woo (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute)
  • 김동호 (한국원자력연구소 방사선식품생명공학 기술개발팀) ;
  • 송현파 (한국원자력연구소 방사선식품생명공학 기술개발팀) ;
  • 이유석 (한국원자력연구소 방사선식품생명공학 기술개발팀) ;
  • 차보숙 (수원여자대학 식품과학부) ;
  • 김병근 (한국원자력연구소 방사선식품생명공학 기술개발팀) ;
  • 변명우 (한국원자력연구소 방사선식품생명공학 기술개발팀)
  • Published : 2004.09.01
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Abstract

The effects of gamma irradiation to improve the hygienic quality and microbiological shelf stability of whole baked egg were investigated by comparison with autoclaving process. The contamination levels of coliform, total aerobic bacteria and fungal group in a fresh egg were 10$^{5}$ CFU/g, 10$^{2}$ CFU/g and 10$^{1}$ CFU/g, respectively. After baking process, total aerobic bacteria and fungi were not exceeded to 10$^{1}$ CFU/g. Also, coliform was not detected under the aseptic process. However, cell counts of the baked egg after packaging reached to 10$^{4}$ CFU/g of total aerobic bacteria, 10$^{1}$ CFU/g of coliform, and 10$^{2}$ CFU/g of fungi. Therefore, it was assumed that microbial contamination of baked and packaged egg was mainly originated from an environmental uptake during packaging process. Microbiological shelf stability of the non sterilized control was about a week. Whereas, the baked eggs irradiated at more than 5 kGy were stable over 12 weeks at ambient condition as like those being autoclaved. Analytical texture profIle was stable within 10 kGy, but it became hardened in the sample treated with autoclaving. About 67$\%$ of panelists identified a sensory difference between non-irradiated and 10 kGy-irradiated sample. The baked egg irradiated at 10 kGy and autoclaved had lower acceptability than the control or samples irradiated lower than 5 kGy. Therefore, it was considered that optimal irradiation dose for radiation sterilization of baked and packaged egg was 5 kGy. At that point, it was recommended that appropriate microbiological shelf-life was 12 weeks at ambient condition.

난 가공식품인 구운 계란의 포장유통을 목적으로 구운 계란 제조공정 중의 미생물 오염도를 평가하였으며 미생물 살균방법으로 감마선 조사와 고온가압살균법을 비교하여 제품의 보존 안정성 및 유효 유통기한 확보를 위한 살균 기준을설정하였다. PE 포장지에 낱개 포장한 구운 계란의 미생물오염도는 일반세균 > 10$^{4}$ CFU/g, 대장균군 < 10$^{1}$ CFU/g, 곰팡이 포자 > 10$^{2}$ CFU/g 수준이었으며 대부분의 미생물은 제품포장과정에서의 2차 오염에 의하여 오염되는 것으로 확인되었다. 살균처리를 하지 않은 대조구의 보존성은 상온에서 1주일 이하였으며 121$^{\circ}C$ 에서 15 분간 처리한 고온가압살균제품과 5 kGy 이상의 감마선을 조사한 제품은 미생물학적으로 상온에서 3개월 이상의 유통기한을 확보하였다. 10kGy 이하의 감마선 조사는 구운 계란의 기계적 물성에 영향을 미치지 않았으나 고온가압살균 처리한 구운계란은 조직이 단단해지는 경향을 나타내었다. 관능평가 결과 5 kGy 이하의 감마선을 조사한 구운 계란은 대조구와 유의적인 차이를 나타내지 않았으나 10 kGy의 감마선을 조사한 시료는 향과 맛에서, 고온가압살균 시료는 질감에서 다소 낮은 선호도를 나타내었다. 이상의 결과로 구운 계란의 상온 장기유통을 위한 감마선 조사는 5 kGy가, 적당하며 유통기한은 상온 3개월이 적정할 것으로 평가되었다.

Keywords

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