Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of UV-C and Electron Beam Irradiation of on the Quality of Rice Wine (Makgeolli)

UV-C 및 전자선 조사가 막걸리의 품질에 미치는 영향

  • Kim, Hyun-Joo (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Lee, Kyung Haeng (Department of Food and Nutrition, Korea National University of Transportation) ;
  • Yong, Hae In (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jo, Cheorun (Department of Animal Science and Biotechnology, Chungnam National University)
  • 김현주 (충남대학교 동물자원생명과학과) ;
  • 이경행 (한국교통대학교 식품영양학과) ;
  • 용해인 (충남대학교 동물자원생명과학과) ;
  • 조철훈 (충남대학교 동물자원생명과학과)
  • Received : 2012.09.26
  • Accepted : 2012.12.11
  • Published : 2013.02.28
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Abstract

This study was conducted to evaluate the changes in the quality of rice wine (Makgeolli) treated with UV-C and electron beam (EB) irradiation during its storage at $4^{\circ}C$ for 15 days. The EB irradiation was found to be more effective than the UV-C irradiation for microbiological control. The pH tended to be increased by UV-C, EB irradiation, and storage period. Acidity was significantly higher in rice wine treated with EB irradiation than those of control and UV-C irradiation during storage period. The $L^*$-value of the samples treated with UV-C and EB irradiation tended to be proportionately higher than that of the control, but this was not consistent during storage period. The $a^*$-value of the sample treated with EB was higher than that of the others, but this was not consistent during the storage period. The reducing sugar content was higher in the control at day 0, but it rapidly decreased compared with the control during the storage. The results indicate that EB irradiation was more effective than UV-C irradiation in controlling microorganisms of rice wine. However, a further study is needed to minimize the rice wine quality deterioration caused by UV-C or EB irradiation during storage.

UV-C 및 전자선 조사에 의한 막걸리의 품질변화를 측정하기 위하여 생막걸리를 UV-C 및 전자선 조사하고 $4^{\circ}C$에서 15일간 저장하여 이에 따른 품질 변화를 측정하였다. UV-C 및 전자선 조사에 의한 미생물 분석 결과, 전자선 조사가 UV-C 조사보다 막걸리 내 미생물을 제어하는 데 더 효과적인 기술로 확인되었다. UV-C 또는 전자선 및 저장기간에 따라 pH가 증가하는 경향을 보였다. 산도 측정 결과, 저장기간에 따라 UV-C 및 전자선 조사군이 대조군보다 산도가 유의적으로 증가하는 경향을 보였다. 명도의 경우 UV-C 및 전자선에 의해 그 값이 증가하는 경향을 보인 반면 저장기간이 증가함에 따라 감소하는 경향을 보였다. 적색도는 전자선 처리군이 다른 처리군에 비해 높은 값을 보였으며, 저장기간에 따른 변화는 일관적이게 나타나지 않았다. 황색도는 UV-C 및 전자선 조사에 따른 변화는 일관적이지 않았으나 저장기간에 따라 값이 증가하는 경향을 보였다. 환원당 함량 측정 결과 저장 초기 UV-C 및 전자선 조사에 의해 함량이 높았으나, 저장기간에 따라 대조군에 비해 빨리 감소하였다. 따라서, 전자선 조사가 UV-C 조사보다 막걸리 내 미생물을 효과적으로 제어할 수 있다고 판단된다. 그러나 막걸리에의 UV-C 또는 전자선 조사로 인해 발생되는 품질변화를 최소화하기 위한 방법 및 UV-C 또는 전자선 조사에 의한 화학적 특성 변화의 규명에 대한 지속적인 후속연구가 필요할 것으로 판단된다.

Keywords

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