Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of High Hydrostatic Pressure and Gamma Irradiation on Quality and Microbiological Changes of Kochujang-Gulbi.

고추장굴비의 품질과 저장성에 미치는 초고압처리와 감마선 조사 효과

  • Kang, Seong-Gook (Department of Food Engineering, Mokpo University) ;
  • Park, Nan-Hee (Department of Food Regianal Innovation Center, Mokpo University) ;
  • Ko, Do-Ock (Department of Food Regianal Innovation Center, Mokpo University) ;
  • Li, Jing-Lei (Department of Food Engineering, Mokpo University) ;
  • Kim, Bo-Sub (Department of Food Regianal Innovation Center, Mokpo University) ;
  • Park, Yang-Kyun (Department of Food Engineering, Mokpo University)
  • 강성국 (목포대학교 식품공학과) ;
  • 박난희 (목포대학교 식품산업지역혁신센터) ;
  • 고두옥 (목포대학교 식품산업지역혁신센터) ;
  • 이정뢰 (목포대학교 식품공학과) ;
  • 김보섭 (목포대학교 식품산업지역혁신센터) ;
  • 박양균 (목포대학교 식품공학과)
  • Received : 2010.09.13
  • Accepted : 2011.01.21
  • Published : 2011.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

Kochujang-gulbi, a Korean traditional food, was prepared with kochujang and freeze-dried gulbi slices. Kochujang-gulbi was treated with high hydrostatic pressure (200, 400 and 600 MPa) and gamma-irradiation (7, 10, 20 and 30 KGy) to improve its quality and shelf-life. The pH of high hydrostatic pressure and gamma-irradiation treated kochujang-gulbi samples did not significantly different compared to that of control. However, Hunter L value slightly increased, and Hunter a and b values decreased by high hydrostatic pressure and gamma-irradiation treatment. During storage, the pH and color of high hydrostatic pressure and gamma-irradiation treated kochujang-gulbi samples did not significantly changed. The VBN and TBA level decreased by the increase treatment of high hydrostatic pressure and then slowely increased during storage. The VBN and TBA level of kochujang-gulbi samples treated by the strong gamma ray emission slowely increased during storage. In particular, gamma-irradiation treatment was very effective to sterilize microorganisms when compared to that of high hydrostatic pressure in kochujang-gulbi products. In addition, the high hydrostatic pressure and gamma-irradiation treated kochujang-gulbi samples shown significantly lower total viable cell number than control for the 20 days of storage at room temperature with retort pouch packaging.

고추장굴비의 지방산패를 최소화하기 위하여 신선굴비를 동결건조한 굴비포를 사용하여 고추장굴비를 제조하고 비열처리 살균방법으로 초고압과 감마선 처리하여 저장 중에 품질과 미생물변화를 분석함으로서 고추장굴비의 저장과 유통기간 연장 가능성을 검토하였다. 초고압처리(200, 400, 600 MPa) 및 감마선 조사(7, 10, 20, 30 kGy) 후 pH 변화는 유의적으로 차이가 없었으며 20일 동안 상온에서 저장 중에도 시료간의 유의적인 변화를 보이지 않았다. 색도는 Hunter L값과 b값은 증가하는 경향을 보였으며 a값은 감소하는 경향을 보였으나 외관상 품질에 영향을 미칠 정도는 아니었다. 휘발성 염기질소 대조구와 처리구에서 저장 중 경시적으로 증가하는 현상을 보였으나 초고압처리 압력이 높을수록, 감마선 조사강도가 높을수록 유의적으로 현저히 낮은 증가율을 보였다. TBA값은 모든 시료에서 시간이 경과함에 따라 증가량의 차이는 있으나 증가하는 경향을 보였으며, 초고압 처리하지 않은 경우 초기 0.6 mg/g 수준에서 20일 저장 후 4.2 mg/g 수준으로 높은 증가율을 보였으며, 600 MPa 처리구와 30 KGy 처리구의 경우 각각 1.2mg/g과 1.5 mg/g 수준으로 현저하게 낮은 값을 보였다. 초고압처리에 의한 호기성 생균수 감소효과는 다소 낮은 편이었으며 10 kGy 이상의 방사선 조사에 의해 효과적으로 미생물 수를 감소시켰다. 특히 30 kGy 처리구의 경우 20일 동안 저장 후에도 검출되지 않아 멸균효과를 얻을 수 있었다. 고추장 굴비 대중화를 위해서 진공포장이 기본적으로 요구되며, 초고압처리 방법은 단기적인 유통기한 연장효과를 기대할 수 있으며 장기적인 효과를 위해서는 감마선 조사가 적합할 것으로 판단된다.

Keywords

References

  1. Shin MJ, Kang SG, Kim JM (2001) Microbiological changes and TBARS values during storage of Kochujang-Gulbi. J Korea Soc Food Sci Nutr, 30, 1137-1141
  2. Choi JW (1996) A processing method of Kochujang- Gulbi. Korean Patent 4755
  3. SY-Gulbi Co (2004) Gochujang-gulbi prepared with polyphenols. Korean Patent 10-0473431
  4. Son SG (2007) Gochujang-gulbi prepared with blueberry and organic green tea. Korean Patent 10-0668102
  5. Kim IG (2009) Gochujang-gulbi prepared chitooligosaccharide and/or hot pepper paste with chitooligosaccharide. Korean Patent 10-0058922
  6. Kim JI (2009) Gochujang-gulbi prepared blueberry extracts and glasswort powder, Korean Patent 4755 10-0897493
  7. Choi SG, Kang GS, Ma SJ, Bang KW, Oh MH, Oh SH (2005) Standard Food Analysis, Gigu Publishing Co, p.637-639
  8. Lee JW, Yoon Y (2010) Use of irradiation in food processing as green technology. Food Science and Industry 43 53-63
  9. IAEA(International Atomic Energy Agency) (2009) Irradiation to ensure the safety and quality of prepared meals. Joint FAO/IAEA programme
  10. Tarladgis BG, Watts BM, Younathan MT (1960) A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc, 37, 44-48 https://doi.org/10.1007/BF02630824
  11. Korea Food Analysis Code, KFDA (2008) p 10-8-23
  12. Deliza RA, Absdio FBD, Silba CHO, Castillo C (2005) Application of high pressure technology in the fruit juice processing benefits perceived by consumers. J Food Engineering, 67, 241-246 https://doi.org/10.1016/j.jfoodeng.2004.05.068
  13. Kim HJ, Jo C, Kim TH, Kim DS, Park MY, Byun MW (2006) Biological evaluation of the methanolic extract of Eriobotrya japonica and its irradiation effect. Korean J Food Sci Technol 38, 684-690
  14. Byun MW, Jo C, Lee KH, Kim KS (2002) Chlorophyll breakdown by gamma irradiation in model system containing linoleic acid. J Am Oil Chem Soc, 79, 145-150 https://doi.org/10.1007/s11746-002-0449-y
  15. Han SB, Lee JH, Lee KH (1937) Non-enzymatic browning reactions in dried anchovy when stored at different water activities. Bull Korean Fish Sco, 6, 37-43
  16. Stajner D, Milosevic M, Popovic BM (2007) Irradiation rffects on phenolic content, lipid and protein oxidation and scavenger ability of soybean seeds. Int J Mol Sci, 8, 618-627 https://doi.org/10.3390/i8070618
  17. Ramirez-Suarez JC, Morrissey MT (2006) Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle. Inovative Food Science and Emerging Technologies 7, 19-27 https://doi.org/10.1016/j.ifset.2005.08.004
  18. Kwon JH, Byun MW, Sun JS (1999) Shelf-life prediction of $\gamma$-irradiated boiled-dried anchovies. Korean J Food Sci, 31, 1557-1562
  19. Noh JG, Kwon JH (2004) The Quality and thermoluminescence properties of dried Pollack during storage following Irradiation. Korean J Food Sci Tech, 36, 711-716
  20. International atomic energy agency. International consultative group on food irradiation. Available from : http://www.iaea.org/icgfi. Acecessed Apr. 1, (2004)

Cited by

  1. Shelf-Life and Quality of Gamma Irradiated Squid Sundae (a Traditional Korean Sausage) vol.45, pp.5, 2012, https://doi.org/10.5657/KFAS.2012.0438
  2. Effects of Gamma Irradiation on Shelf-Life and Sensory Scores of Squid Sundae under Accelerated Storage Conditions vol.41, pp.10, 2012, https://doi.org/10.3746/jkfn.2012.41.10.1441
  3. Quality Maintenance and Suppression of Chilling Injury of 'Akihime' Plum Fruits Stored under Controlled Atmosphere vol.31, pp.6, 2013, https://doi.org/10.7235/hort.2013.13015
  4. Shelf life of Bottled Sea Squirt Halocynthia roretzi Meat Packed in Vegetable Oil (BSMO) vol.17, pp.1, 2014, https://doi.org/10.5657/FAS.2014.0037
  5. Effect of drying and storage on the rheological characteristics of mozzarella cheese vol.24, pp.6, 2015, https://doi.org/10.1007/s10068-015-0271-0
  6. Effect of Sterilization Conditions on Physicochemical and Sensory Properties of Three Korean Fried Rice Sauces     vol.25, pp.5, 2015, https://doi.org/10.17495/easdl.2015.10.25.5.860
  7. Effect of Joule Heating and Hydrostatic Pressure on Reduction of Total Aerobes and Spores of Bacillus cereus in Sauces Prepared with Traditional Korean Fermented Foods vol.43, pp.10, 2014, https://doi.org/10.3746/jkfn.2014.43.10.1619
  8. Effects of Storage Temperature and 1-MCP Treatment on Postharvest Quality in Plumcot Hybrid cv. Harmony vol.31, pp.2, 2013, https://doi.org/10.7235/hort.2013.12098
  9. Inhibitory Effect of High Hydrostatic Pressure Treatments on Histamine Production in Mackerel Scomber japonicus vol.46, pp.6, 2013, https://doi.org/10.5657/KFAS.2013.0733
  10. 온도와 시간에 따른 진공건조 굴비의 품질특성 vol.33, pp.3, 2011, https://doi.org/10.9724/kfcs.2017.33.3.316