Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Electron Beam Irradiation on Microbiological and Physicochemical Properties of Dried Red Pepper Powders of Different Origin

원산지별 건고추 분말의 미생물학적 및 이화학적 품질특성에 대한 electron beam 조사처리의 효과

  • Lee, Hye-Jin (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Kim, Gui-Ran (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Park, Ki-Hwan (School of Food Science & Technology and Research Group on Food Safety Control against Climate Change, Chung-Ang University) ;
  • Kim, Jeong-Sook (Department of Food, Nutrition & Cookery, Keimyung College University) ;
  • Kwon, Joong-Ho (School of Food Science and Biotechnology, Kyungpook National University)
  • 이혜진 (경북대학교 식품공학부) ;
  • 김귀란 (경북대학교 식품공학부) ;
  • 박기환 (중앙대학교 식품공학부.기후변화사업단) ;
  • 김정숙 (계명문화대학교 식품영양조리학부) ;
  • 권중호 (경북대학교 식품공학부)
  • Received : 2014.08.14
  • Accepted : 2014.12.18
  • Published : 2015.02.28
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Abstract

The effects of electron beam (e-beam) irradiation at up to 10 kGy on the microbiological and physicochemical properties of dried red pepper powders were studied. Samples from Korea, China, and Vietnam were included in this study. In untreated samples, the total number of microbes, such as total aerobic bacteria, yeasts and molds, was in the range of $10^6-10^7CFU/g$. E-beam irradiation at 5 kGy reduced the microbial load by 2-4 log cycles, thus improving the hygienic quality of the samples. Moisture and pH of the samples were unchanged after e-beam irradiation. Reducing sugar content decreased at 1 kGy, followed by a gradual increase at higher radiation doses. At 5 kGy, no significant changes in the content of capsaicinoids were observed between the irradiated and control samples, while a 10 kGy dose led to a significant decrease. The content of pigments did not exhibit apparent changes with increasing dose of irradiation.

원산지별 건고추(중국산, 베트남, 국산)의 전자빔 조사처리에 따른 품질변화를 알아보고자 미생물학적 및 이화학적 품질 특성을 확인하였다. 비조사처리 건고추의 미생물 오염농도는 총 세균, 효모 및 곰팡이가 $10^6-10^7CFU/g$이 확인되었고, 대장균군은 베트남산에서만 $10^3CFU/g$이 확인되었다. 그러나 전자빔 조사처리에 의해 총 세균, 효모 및 곰팡이는 약 2-4 log cycle 정도 감소되었으며, 대장균군은 1 kGy 이상에서 검출되지 않았다. 또한 원산지에 따른 전자빔 조사처리 된 건고추의 수분, pH는 조사선량에 따른 유의적인 차이가 나타나지 않았으며, 환원당 함량은 1 kGy에서 다소 증가하는 경향이 있으나 유의적인 차이는 미미한 것으로 나타났다. 고추의 주요 매운맛 성분인 capsaicinoid함량은 중 국산(19.21 mg%), 베트남산(214.36 mg%), 국내산(7.28 mg%)으로 베트남산이 가장 높게 나타났으며, 조사선량이 증가할수록 그 함량은 감소하였다. 그러나 전자빔 조사처리 고추의 L 값 및 a 값은 유의적인 차이가 나타나지 않았으나, b 값은 조사선량이 증가할수록 증가하였으며, capsanthin 함량 및 ASTA values는 선량에 의한 영향보다 원산지에 의해 더 큰 영향을 받는 것으로 나타났다. 따라서 본 연구에서는 미생물을 효과적으로 살균하고 품질변화를 최소화하는 고추의 위생적 살균방법으로 전자빔 살균기술의 타당성을 확인하였다.

Keywords

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