Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Improvements in Storage Stability of Undaria pinnatifida after Gamma Irradiation

감마선 조사에 의한 미역의 저장성 개선

  • Kim, Hyun-Joo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Choi, Jong-Il (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Chun, Byung-Soo (Department of Food Science and Biotechnology, Pukyong National University) ;
  • Ahn, Dong-Hyun (Department of Food Science and Biotechnology, Pukyong National University) ;
  • Kim, Gwang-Hoon (Department of Biology, Kongju National University) ;
  • Byun, Myung-Woo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 김현주 (한국원자력연구원 정읍방사선과학연구소) ;
  • 최종일 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소) ;
  • 전병수 (부경대학교 식품생명공학부) ;
  • 안동현 (부경대학교 식품생명공학부) ;
  • 김광훈 (공주대학교 생물학과) ;
  • 변명우 (한국원자력연구원 정읍방사선과학연구소) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소)
  • Published : 2009.08.30
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Abstract

The effect of gamma irradiation on the storage stability of Undaria pinnatifida was investigated. A three-log reduction in total aerobic bacteria in U. pinnatifida samples was obtained by irradiation with 3 kGy. During storage for 2 weeks, the viable counts of microorganisms in non-irradiated U. pinnatifida increased to 6 log CFU/g. However, irradiation of U. pinnatifida by 5 kGy eliminated microorganisms. The Hunter $L^{\ast}-value$ of U. pinnatifida was slightly increased after 5 kGy of irradiation. The hardness properties of U. pinnatifida decreased during storage, but were not changed by irradiation with up to 3 kGy. These results indicate that low-dose irradiation (3 kGy) could be effective for improvement of the storage stability of U. pinnatifida.

감마선 조사가 미역의 저장성 개선에 미치는 영향을 평가하였다. 미생물 오염도 평가 결과 3 kGy 이하의 선량에서 미생물이 검출되지 않았다. 2주 저장한 후, 조사처리 하지 않은 미역의 미생물이 6 log CFU/g이 증가하였다. 그러나 5 kGy 조사 처리한 미역의 경우 미생물이 검출되지 않았다. 5 kGy의 감마선 조사를 적용하였을 때, 미역의 명도 값이 소폭 증가하였다. 미역의 경도 측정 결과 3 kGy 이하의 감마선 조사에 의해 영향을 미치지 않았으며, 저장기간에 따른 차이는 없는 것으로 나타났다. 이상의 결과를 종합하여 볼 때, 3 kGy 감마선 조사는 미역의 품질에 영향을 받지 않고, 저장성을 연장시킬 수 있는 효과적인 기술이라고 판단된다.

Keywords

References

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