Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of UV-C Irradiation on the Quality of Red Pepper Powder during Storage

UV-C 조사가 고춧가루의 저장 중 품질에 미치는 영향

  • Chun, Ho-Hyun (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University) ;
  • Kim, Ju-Yeon (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University) ;
  • Kim, Hyun-Jin (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
  • 천호현 (충남대학교 농업생명과학대학 식품공학과) ;
  • 김주연 (충남대학교 농업생명과학대학 식품공학과) ;
  • 김현진 (충남대학교 농업생명과학대학 식품공학과) ;
  • 송경빈 (충남대학교 농업생명과학대학 식품공학과)
  • Published : 2009.06.30
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Abstract

The effect of UV-C irradiation on microbial growth and quality of red pepper powder during storage was examined. Red pepper powder was irradiated with doses of 27, 54, or $108\;kJ/m^2$ and stored at $20^{\circ}C$ for 4 weeks. UV-C treatment of red pepper powder decreased the populations of total aerobic bacteria and Bacillus cereus in proportion to radiation dose. In particular, total aerobic bacteria and B. cereus populations decreased by 1.03 and 0.90 log CFU/g after irradiation at $108\;kJ/m^2$, respectively, compared with control values. UV-C irradiation caused negligible changes in the Hunter color L, a, or b values. Sensory quality results on red pepper powder were not significantly different between treatments. Therefore, UV-C irradiation can be used to inhibit microbial growth in red pepper powder, without impairing quality during storage.

UV-C 조사가 고춧가루의 저장 중 미생물학적 변화와 품질에 미치는 영향을 연구하였다. 고춧가루에 UV-C 조사를 27, 54, $108\;kJ/m^2$으로 처리한 후 $20^{\circ}C$에서 4 주간 저장하였다. UV-C $108\;kJ/m^2$ 조사에 의해 고춧가루에 존재하는 오염된 미생물 수의 감소는 호기성 세균과 B. cereus에서 대조구 대비 각각 1.03, 0.90 log CFU/g 감소하였으며, 4주 저장기간 동안 초기 감균 효과를 유지하였다. UV-C 조사된 시료의 Hunter L, a, b 값 및 관능평가 결과에 있어서 조사선량에 따른 유의적인 차이는 없었다. 따라서 본 연구결과, UV-C 조사 처리에 의한 고춧가루의 미생물학적 안전성 확보 및 품질 유지의 가능성을 확인하였다.

Keywords

References

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