한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제43권2호
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  • Pages.169-173
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  • 2010
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  • 0374-8111(pISSN)
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  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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건조 수산물의 미생물학적 안전성 확보를 위한 감마선 조사 기술의 이용

Application of Gamma Ray Irradiation to the Microbiological Safety of Dried Seafood Products

  • 최종일 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김현주 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소) ;
  • 안동현 (부경대학교 식품생명공학부) ;
  • 전병수 (부경대학교 식품생명공학부) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소)
  • Choi, Jong-Il (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Hyun-Joo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Ahn, Dong-Hyun (Department of Food Science and Biotechnology, Pukyong National University) ;
  • Chun, Byung-Soo (Department of Food Science and Biotechnology, Pukyong National University) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 투고 : 2010.01.12
  • 심사 : 2010.04.13
  • 발행 : 2010.04.30
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초록

This study evaluated the effects of gamma ray irradiation on the safety of dried seafood products. Dried salted squid, Engraulis japonica, Hizikia fusiformis, Mytilus coruscus, and Porphyra tenera were gamma-irradiated at doses of 0, 1, 3, and 5 kGy. The total bacterial populations were then enumerated on total plate count agar, and bacteria isolated from the samples were identified by 16S rDNA sequencing. In addition, the isolated strains were inoculated in the products to determine $D_{10}$ values. The total bacterial populations in the dried seafood products ranged from 3.40 to 6.59 log CFU/g, and those of yeasts and molds ranged from 2.21 to 4.56 log CFU/g. The sequence analysis identified Staphylococcus sp. as the most common species in the dried seafood products, except for dried P. tenera. The $D_{10}$ values of the contaminating bacteria were lower than 0.7 kGy, except for Deinococcus sp., which had a value of 1.39 kGy. This study demonstrated that gamma irradiation could be used to improve the safety of dried seafood products.

키워드

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피인용 문헌

  1. Application of gamma irradiation for the reduction of norovirus in traditional Korean half-dried seafood products during storage vol.65, 2016, https://doi.org/10.1016/j.lwt.2015.09.005
  2. Application of gamma radiation for the reduction of norovirus and the quality stability in optimally ripened cabbage kimchi vol.100, 2017, https://doi.org/10.1016/j.foodres.2017.08.061
  3. Microbiological Investigation at the Major Dried Seafood Distributed at the Market vol.33, pp.3, 2010, https://doi.org/10.13000/jfmse.2021.6.33.3.800