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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Studies on the Manufacturing of Sujeonggwa (Korean Traditional Cinnamon Flavored Persimmon Punch) Edible in Severe Environment by Gamma Irradiation

감마선 조사기술 이용 극한환경에서도 취식 가능한 수정과 제조에 관한 연구

  • Park, Jae-Nam (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Kwan-Soo (Dept. of Applied Science, Graduate School of Chosun University) ;
  • Han, Kyu-Jai (Dept. of Applied Science, Graduate School of Chosun University) ;
  • Sul, Min-Sook (Dept. of Nutrition and Culinary Science, Hankyong National University) ;
  • Lee, Hyun-Ja (Dept. of Nutrition and Culinary Science, Hankyong National University) ;
  • Byun, Myung-Woo (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 박재남 (한국원자력연구원 방사선과학연구소 방사선식품생명공학팀) ;
  • 이주운 (한국원자력연구원 방사선과학연구소 방사선식품생명공학팀) ;
  • 김재훈 (한국원자력연구원 방사선과학연구소 방사선식품생명공학팀) ;
  • 김관수 (조선대학교 응용과학과) ;
  • 한규재 (조선대학교 응용과학과) ;
  • 설민숙 (국립한경대학교 영양조리과학과) ;
  • 이현자 (국립한경대학교 영양조리과학과) ;
  • 변명우 (한국원자력연구원 방사선과학연구소 방사선식품생명공학팀)
  • Published : 2007.05.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to develop the method for the safe supply of Sujeonggwa (cinnamon flavored persimmon punch) in severe environments such as space, desert or deep sea, by the combined treatment of gamma irradiation with other food technologies. Commercially prepared Sujeonggwa powder could be sterilized at 4.5 kGy or above doses. However, sensory characteristics of gamma-irradiated Sujeonggwa decreased depending upon the dose. The combined treatment of vacuum packaging with the addition of vitamin C and cinnamic aldehyde in Sujeonggwa powder could minimize the change of sensory qualities induced by ionizing irradiation.

본 연구는 극한환경에서도 취식이 가능한 수정과를 제조하고자 감마선 조사기술을 이용하여 수정과의 미생물학적 안전성을 확보한 후 이에 따른 품질을 평가하였다. 감마선 조사의 효과를 확인하기 위해 수행한 세균 발육시험에서 수정과의 멸균을 위한 최소선량은 약 4.5 kGy인 것으로 확인되었다. 그러나 관능평가 결과 수정과의 품질은 감마선 조사선량이 증가할수록 감소하는 것으로 나타났으며, 특히 수정과 멸균을 위해 필요로 하는 4.5 kGy 이상의 선량에서는 모든 평가항목에서 관능적 품질이 급격히 저하되었다. 품질개선 목적으로 포장방법에 따른 변화를 확인한 결과 함기포장에 비해 진공 또는 질소치환 포장 시 수정과의 품질 증진에 효과적인 것으로 나타났다. 또한 vitamin C와 cinnamic aldehyde를 첨가한 후 진공포장과 병용처리 시 감마선 조사에 의한 품질저하 방지가 가능하여 감마선을 조사하지 않은 시료와 동일한 품질을 갖는 수정과의 제조가 가능하였다.

Keywords

References

  1. Lee CH, Kim SY. 1991. Literature review on the Korean traditional non-alcoholic beverages II. Recent status of research and developments. Korean J Dietary Culture 6: 55-60
  2. Lee TH, Mun JH, Kim IR. 2001. Analysis of cinnamic acid and cinnamic aldehyde in the different layer of Cinnamomi cortex. Korean J Herbology 16: 77-82
  3. Lee JH, Hyun EA, Yoon WJ, Kim BH, Rhee MH, Kang HK, Cho JY, Yoo ES. 2006. In vitro anti-inflammatory and anti-oxidative effects of Cinnamomum camphora extracts. J Ethnopharmacol 103: 208-216 https://doi.org/10.1016/j.jep.2005.08.009
  4. Yook HS, Kim SA, Byun MW, Kwon JH. 1996. Elimination of microorganisms contaminated in red ginseng powder by irradiation processing. Korean J Food Sci Technol 28: 366-370
  5. Park KS, Kim JG, Lee JW, Oh SH, Lee YS, Kim JH, Kim WG, Byun MW. 2004. Effects of combined treatment of gamma irradiation and addition of rosemary extract powder on ready-to-eat hamburger steaks: II. Improvement in quality. J Korean Soc Food Sci Nutr 33: 694-699 https://doi.org/10.3746/jkfn.2004.33.4.694
  6. NASA. 2003. Advanced food technology workshop report (Vol. I). In Advanced Life Support Project Plan. CTSD-ADV-348 Rev C, JSC-29993, Houston, Texas. p 1-2
  7. GIA. 2005. Food irradiation - A historical review. In Food Irradiation Trends. Global Industry Analysis Inc, California. p 7-27
  8. Farkas J. 1998. Irradiation as method for decontaminating food: A review. Food Microbiol 44: 189-204 https://doi.org/10.1016/S0168-1605(98)00132-9
  9. FAO/IAEA/WHO Study Group. 1999. High-dose irradiation In Wholesomeness of food irradiated with doses above 10 kGy. In WHO technical report series 890. World Health Organization, Geneva. p 49-77
  10. Placek V, Svobodova V, Bartoncek B, Rosmus J, Camra M. 2004. Shelf-stable food through high dose irradiation. Radiat Phys Chem 71: 513-516 https://doi.org/10.1016/j.radphyschem.2004.03
  11. Ministry of health and welfare. 2005. Food code. Seoul, Korea. p 110-111
  12. Park JH, Lee YJ, Park HJ. 2006. Stability of cinnamadehyde and cinnamic acid of Cinnamomi cortex preparations. Korean J Pharmacogn 37: 53-55
  13. SPSS. 1999. SPSS for Windows. Rel. 10.05. SPSS Inc. Chicago, IL, USA
  14. Ministry of health and welfare. 2005. Food code. Seoul, Korea. p 274-280
  15. Heighdelbaugh ND. 1966. Space flight feeding concepts. In Characteristics, Concepts for Improvement, and Public Health Implications. JAVMA, Schaumburg, IL, USA. p 1662-1671
  16. Kilcast D, Subramaniam P. 2000. The stability and shelf-life of food. CRC press, NY. p 63-85
  17. Kyzlink V. 1990. Principles of food preservation. Food Sci 22: 337-355
  18. Molins RA. 2001. Food irradiation. In Principles and Applications. John Wiley & Sons Inc, New York. p 131-191
  19. Choi EH, Kim YB, Lee SR. 1977. Isolation of microorganisms from red pepper powder and their radiosensitivity. Korean J Food Sci Technol 9: 205-210
  20. Ma K, Maxcy RB. 1981. Factors influencing radiation resistance of vegetative bacteria and spores associated with radappertization of meat. J Food Sci 46: 612-616 https://doi.org/10.1111/j.1365-2621.1981.tb04923.x
  21. Lee JE, Lee MH, Kwon JH. 2000. Effect of electron beam irradiation on physicochemical qualities of red pepper powder. Korean J Food Sci Technol 32: 271-276
  22. Maxie EC, Abdel-Kader A. 1996. Food irradiation-physiology of fruits as related to feasibility of the technology. Adv Food Res 15: 105-138
  23. Lacroix M, Lafortune R. 2004. Combined effects of gamma irradiation and modified atmosphere packaging on bacterial resistance in grated carrots (Daucus carota). Radiat Phys Chem 71: 77-80 https://doi.org/10.1016/j.radphyschem.2004.04.055
  24. Desmonts MH, Pierrat N, Ingersheim A, Strasser A. 1998. Use of irradiation in combination with other treatments to improve the quality of precooked meals. Combination Processes for Food Irradiation. IAEA, Vienna. p 201-221
  25. Xiong YL, Decker EA, Robe GH, Moody WG. 1993. Gelation of crude myofibrillar protein isolated from beef heart under antioxidant conditions. J Food Sci 58: 1241-1244 https://doi.org/10.1111/j.1365-2621.1993.tb06156.x
  26. Ahn DU, Jo C, Du M, Olson DG, Nam KC. 2000. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions. Meat Sci 56: 203-209 https://doi.org/10.1016/S0309-1740(00)00044-9
  27. Brendan AN, Xuetong F, Kimberly JBS. 2005. Irradiation and modified atmosphere packaging of endive influences survival and regrowth of Listeria monocytogenes and product sensory qualities. Radiat Phys Chem 72: 41-48 https://doi.org/10.1016/j.radphyschem.2004.01.005
  28. Paul P, Chawla SP, Kanatt SR. 1998. Combination of irradiation with other treatments to improve the shelf-life quality of meat and meat products. Combination Processes in Food Irradiation. IAEA, Vienna. p 111-130
  29. Kim JK, Jo C, Kim HJ, Lee JW, Hwang HJ, Byun MW. 2005. Microbiological safety of minimally processed white radish in modified atmosphere packaging combined with irradiation treatment. Korean J Food Sci Technol 37: 11-14
  30. Byun MW, Yook HS, Kwon JH, Kim JO. 1983. Sterilization and storage of spices by irradiation: I. Sterilization of powdered hot pepper paste. Korean J Food Sci Technol 15: 359-363
  31. Lee KH, Yook HS, Lee JW, Kim S, Kim MJ, Byun MW. 1999. Effects of antioxidants on oxidation of tallow by gamma irradiation. Korean J Food Sci Technol 31: 7-12
  32. Nam KC, Min BR, Park KS, Lee SC, Ahn DU. 2003. Effect of ascorbic acid and antioxidants on the lipid oxidation and volatiles of irradiated beef patties. J Food Sci 68: 1680- 1685 https://doi.org/10.1111/j.1365-2621.2003.tb12313.x
  33. Farkas J, Saray T, Mohacsi-Farkas C, Horti K, Andrassy E. 1997. Effect of low dose gamma radiation on shelf-life and microbiological safety of pre-cut/prepared vegetables. Adv Food Sci 19: 111-119
  34. Ko SR, Kim MN, Byeong SJ, Kang JC. 1991. Identification of cinnamon components and quantitative determination of cinnamic acid from crude drug drink preparations. Korean J Ginseng Sci 15: 1-5
  35. Li XD, Chen WF, Liu WY, Wang GH. 1997. Large-scale preparation of two new ribosome-inactivating proteins- cinnamomin and camphorin from the seeds of Cinnamomum camphora. Protein Expres Purif 10: 27-31 https://doi.org/10.1006/prep.1996.0706
  36. Nakano K, Takatani M, Tomimatsu T, Nohara T. 1983. Four kaepferol glycosides from leaves of Cinnamomum sieboldii. J Phytochemistry 22: 2831-2833 https://doi.org/10.1016/S0031-9422(00)97707-0
  37. Kitazuru ER, Moreira AVB, Mancini FJ, Delincee H, Villavicencio ALCH. 2004. Effects of irradiation on natural antioxidants of cinnamon (Cinnamomum zeylanicum N). Radiat Phys Chem 71: 37-39 https://doi.org/10.1016/j.radphyschem.2004.04
  38. Kwon JH, Byun MW, Cho HO. 1984. Effect of gamma irradiation on the sterilization of red pepper powder. J Korean Soc Food Nutr 13: 188-192

Cited by

  1. Ethanolic fermentation from red ginseng extract using Saccharomyces cerevisiae and Saccharomyces carlsbergensis vol.20, pp.1, 2011, https://doi.org/10.1007/s10068-011-0018-5
  2. Toxicity Evaluation of 30 kGy Irradiated Dried Space Bibimbap for Three Months vol.40, pp.7, 2011, https://doi.org/10.3746/jkfn.2011.40.7.956
  3. Comparison of the effects of gamma ray, electron beam, and X-ray irradiation to improve safety of black pepper powder vol.21, pp.3, 2014, https://doi.org/10.11002/kjfp.2014.21.3.315
  4. Antimicrobial Effects of Retort and Gamma Irradiation on Bacterial Populations in Spicy Chicken Sauce vol.30, pp.1, 2010, https://doi.org/10.5851/kosfa.2010.30.1.141
  5. Quality Evaluation of Dried Cooked Rice as Space Food vol.38, pp.7, 2009, https://doi.org/10.3746/jkfn.2009.38.7.909
  6. Optimization of Processing Conditions to Improve the Rehydration and Sensory Properties of Freeze-Dried Cooked Rice vol.38, pp.3, 2014, https://doi.org/10.1111/jfpp.12085