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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Influence Gamma Irradiated on Microbial and Physicochemical Changes of Apricot

감마선 조사가 살구의 미생물학적.이화학적 변화에 미치는 영향

  • Lee, Seong-A (Dept. of Food and Nutrition, Chungnam National University) ;
  • Lee, Jeong-Ok (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kwon, Jong-Sook (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Hong-Gi (Dept. of Applied Biology, Chungnam National University) ;
  • Byun, Myung-Woo (Radiation Research Center for Innovative Technology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Radiation Research Center for Innovative Technology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
  • 이성아 (충남대학교 식품영양학과) ;
  • 이정옥 (충남대학교 식품영양학과) ;
  • 김경희 (충남대학교 식품영양학과) ;
  • 권종숙 (충남대학교 식품영양학과) ;
  • 김홍기 (충남대학교 응용생물학) ;
  • 변명우 (한국원자력연구원 방사선과학연구소) ;
  • 이주운 (한국원자력연구원 방사선과학연구소) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Published : 2008.06.30
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Abstract

This study investigated the effect of gamma irradiation (0.5, 1 and 2 kGy) on the microbial and physicochemical changes of apricot at $20^{\circ}C$ for 2 weeks. Total aerobic bacteria, yeasts and molds were significantly decreased with increasing dose level. Hunter's color value and hardness were decreased with increment of irradiation dose level. The contents of total sugar and reducing sugar were no significantly changed by irradiation. Hydrogen donating activity was decreased and organic acid and vitamin C contents were increased with elapse of storage periods in all samples. However, there was no significant change by gamma irradiation. Sensory acceptance of irradiated apricots had high acceptability during initial storage period, but it was decreased in comparison to nonirradiated sample with elapse of storage period. These results suggest that gamma irradiation was effective upon microbiological safety and it did not affect antioxidant activity, but not good on color and texture of apricot.

살구의 저장 유통 과정에서 품질 특성 및 살구 식품산업에 적용할 수 있는 자료제공을 위한 연구의 일환으로 살구에 $0.5{\sim}2$ kGy로 감마선 조사를 실시하여 $20^{\circ}C$에서 2주간 저장 하면서 살구의 미생물학적 및 이화학적 품질 특성을 조사하였다. 살구의 호기성 세균과 효모, 곰팡이 변화는 조사량이 증가할수록 감소하여 미생물 증가를 억제시킴을 알 수 있었다. 색도변화와 경도변화에서는 조사구에서 값이 감소하였다. 총당, 환원당 함량은 감마선 조사에 의한 영향을 나타내지 않았으며 수소공여능은 저장기간이 지남에 따라 감소하였고 유기산 및 비타민 C 함량은 저장기간 지남에 따라 증가하였으나 감마선 조사에 의한 영향은 나타나지 않았다. 관능검사 결과 저장초기에는 조사구에서 높은 기호도를 보였으나 저장기간이 지남에 따라 기호도가 비조사구보다 감소하였다. 따라서 감마선 조사는 살구의 색도, 물리적 특성에 좋지 않은 영향을 끼치지만 항산화 성분 등에 영향을 주지 않으면서 미생물학적 안정성에 효과적으로 사용될 수 있을 것으로 사료된다.

Keywords

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