Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Quality Changes of Kongnamul Muchim (Cooked Soybean Spouts) Stored with Gamma-Irradiated Red Pepper Powder

감마선 조사된 고춧가루 첨가 콩나물 무침의 저장 중 품질의 변화

  • Song, Beom-Seok (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jae-Nam (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Shin, Mi-Hae (Department of Food Science, Eulji University) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kwon, Joong-Ho (Department of Food Science & Technology, Kyungpook National University) ;
  • Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 송범석 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀) ;
  • 박재남 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀) ;
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀) ;
  • 신미혜 (을지대학교 보건산업대학 식품과학부) ;
  • 변명우 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀) ;
  • 권중호 (경북대학교 농업생명과학대학 식품공학과) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀)
  • Published : 2008.10.31
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Abstract

This study investigated the microbiological and sensory characteristics of Kongnamul muchim stored with gamma-irradiated red pepper powder at $4^{\circ}C$. Total aerobic microbes in raw Kongnamul muchim were 5.72 log CFU/g in the red pepper powder and 2.40 log CFU/g in the garlic used during storage, but were not detected n other raw materials. Coliform bacteria and fungi were found, at 3.11 and 3.48 log CFU/g respectively, only n the red pepper powder. Microorganisms in Kongnamul muchim stored with gamma-irradiated (10 kGy) red pepper owder were not detected over 3 days of storage at $4^{\circ}C$. The pH, Hunter's color value, and sensory characteristics id not change significantly on storage. These results suggest that the addition of gamma-irradiated (less than 10 Gy) red pepper powder could improve the microbiological safety of Kongnamul muchim without changing desirable ensory characteristics.

본 연구에서는 고춧가루의 오염된 미생물을 제거 또는 소시키기 위해 감마선조사를 하였고 이를 이용하여 콩나물 무침을 제조 한 후 저장 중 미생물학적 안전성과 품질 성을 평가하고자 하였다. 콩나물 무침용 원재료의 총세균수 평가 결과 고춧가루와 마늘의 경우 5.72와 2.40 log CFU/g 수준인 것으로 나타났으며 다른 재료에서는 검출한계 이하였다. 대장균군과 곰팡이/효모의 경우 고춧가루에서만 각각 3.11, 3.48 log CFU/g 수준으로 나타났다. 고춧가루에 10 kGy 수준의 감마선을 조사한 후 콩나물 무침을 제조 시 저장 중 미생물이 검출한계 이하로 나타났다. pH와 색도의 경우 감마선 조사에 따른 유의적 차이가 없었으며, 관능적 품질 역시 조직감을 제외한 모든 항목에서 유의적 차이가 없는 것으로 나타났다. 따라서 10 kGy 이하로 조사된 고춧가루를 이용한 콩나물 무침은 관능적 품질변화 없이 미생물학적 안전성을 향상시키는 것으로 판단되었다.

Keywords

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