Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Microbiological and Sensory Qualities of Musaengchae(Radish Salad) with Gamma-irradiated Red Pepper Powder added Prior to Storage

감마선 조사된 고춧가루 첨가 무생채의 저장 중 품질 변화

  • Kim, Sun-Im (Department of Culinary and Food Service Management, Sejong University) ;
  • Park, Jae-Nam (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Cho, Won-Jun (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (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) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Sohn, Hee-Sook (Department of Food Science & Human Nutrition, Chonbuk National University) ;
  • Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 김선임 (세종대학교 조리외식경영학과) ;
  • 박재남 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀) ;
  • 조원준 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀) ;
  • 송범석 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀) ;
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀) ;
  • 변명우 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀) ;
  • 손희숙 (전북대학교 생활과학대학 식품영양학과) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀)
  • Published : 2009.04.30
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Abstract

Microbiological and sensory qualities of Musaengchae prepared with gamma-irradiated red pepper powder were investigated during storage at $4^{\circ}C$. Total aerobic bacteria in non-irradiated raw materials prior to Musangchae preparation were 6.71 log CFU/g in red pepper powder, 3.39 log CFU/g in radish, 2.21 log CFU/g in scallion, and 2.10 log CFU/g in garlic, respectively. Coliforms(2.15 log CFU/g) were detected only in red pepper powder, and not in Musangchae to which gamma-irradiated red pepper powder. None of pH, Hunter's color value, or sensory properties were significantly affected by addition of irradiated red pepper powder. These results suggest that addition of such powder, after irradiation with less then 10 kGy, could improve Musangchae microbiological safety without changing the sensory or physical qualities.

본 연구에서는 고춧가루에 오염된 미생물을 제거 또는 감소시키기 위해 감마선 조사기술을 이용하였고, 이를 이용하여 무생채를 제조한 후 저장 중 미생물학적 안전성과 품질특성을 평가하고자 하였다. 무생채용 원재료의 총세균수는 고춧가루, 무, 쪽파, 마늘의 경우 각각 6.71, 3.39, 2.21, 2.10 log CFU/g 수준인 것으로 나타났다. 대장균군의 경우 고춧가루에서만 2.15 log CFU/g 수준으로 나타났다. 방사선 조사된 고춧가루를 이용하여 제조된 무생채의 경우 저장 중 대장균군은 검출한계 이하로 나타났다. pH와 색도의 경우 대조구와 실험구간 유의적 차이는 없었으며, 관능적 품질 역시 모든 평가항목에서 유의적인 차이가 없는 것으로 나타났다. 따라서 10 kGy 이하로 조사된 고춧가루를 이용한 무생채는 관능적 품질변화 없이 미생물학적 안전성을 향상시키는 것으로 판단된다.

Keywords

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