Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Electron Beam Irradiation on Microbial Qualities of Whole Black Pepper Powder and Commercial Sunsik

전자선 조사가 통후추 분말과 시판 선식의 미생물학적 안전성 및 품질에 미치는 영향

  • Ko, Jong-Kwan (Department of Food Science and Technology, Chungnam National University) ;
  • Ma, Yu-Hyun (Department of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
  • Published : 2005.04.30
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Abstract

Electron beam irradiation was applied to examine microbial safety and qualities of black pepper powder and commercial Sunsik. Whole black pepper powder and commercial Sunsik were irradiated at 2, 4, 8, 12, and 16 kGy. Microorganism contamination in black pepper powder and commercial Sunsik were significantly decreased by irradiation. Decimal reduction doses ($D_{10}\;value$) of total bacteria count in black pepper powder and commercial Sunsik were 5.32 and 1.56 kGy, respectively. $D_{10}\;value$ of yeast and mold were 2.54 and 2.14 kGy for black pepper powder and commercial Sunsik, respectively. Electron beam irradiation caused negligible changes in Hunter color L, a, and b values. Sensory evaluations of black pepper powder and commercial Sunsik showed no significant changes among samples. These results indicate electron beam irradiation improves microbial safety and qualities of black pepper powder and commercial Sunsik.

전자선 조사가 통후추 분말과 시판 선식의 미생물학적 안전성과 품질에 미치는 영향을 확인하였다. 전자선은 통후추 분말과 시판 선식에 2-16kGy의 선량으로 각각 조사하였다. 실험결과 전자선에 의해 통후추 분말과 시판 선식에 오염된 미생물 수가 유의적으로 감소하는 것을 확인하였다. 통후추 분말과 시판 선식에 존재하는 호기성 세균의 $D_{10}\;value$는 각각 5.32 kGy와 1.56 kGy로 나타났고, 곰팡이와 효모의 $D_{10}\;value$는 각각 2.54 kGy와 2.14 kGy로 나타났다. 전자선 조사된 시료 및 대조구에 대한 Hunter 색차계의 L, a b 값을 측정한 결과 큰 변화는 없는 것으로 나타났고, 관능 검사의 경우도 조사된 시료와 대조구와의 유의적 차이는 나타나지 않았다. 따라서 전자선 조사로 인해 통후추 분말과 시판 선식의 미생물학적 안전성과 품질 개선의 가능성을 확인하였다.

Keywords

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