Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Microbiological, physicochemical, and organoleptic evaluation of fresh-cut vegetables irradiated using X-rays

엑스선 조사처리된 신선편의 채소류의 미생물학적, 이화학적, 관능적 품질 평가

  • Moon, Byeong-Geum (Department of biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (Department of biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jong-Heum (Department of biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Kyung (Department of biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Ha-Young (Department of biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Dong-Ho (Department of biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Son, Eun-Joo (Department of Nutrition Care, Dongnam Institute of Radiological and Medical Scien) ;
  • Im, Don-Sun (Department of biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Eun, Jong-Bang (Department of Food Science and Technology, Chonnam National University)
  • 문병금 (한국원자력연구원 첨단방사선연구소 생명공학연구부) ;
  • 송범석 (한국원자력연구원 첨단방사선연구소 생명공학연구부) ;
  • 박종흠 (한국원자력연구원 첨단방사선연구소 생명공학연구부) ;
  • 김재경 (한국원자력연구원 첨단방사선연구소 생명공학연구부) ;
  • 박하영 (한국원자력연구원 첨단방사선연구소 생명공학연구부) ;
  • 김동호 (한국원자력연구원 첨단방사선연구소 생명공학연구부) ;
  • 손은주 (동남권원자력의학원 영양실) ;
  • 임돈순 (한국원자력연구원 첨단방사선연구소 생명공학연구부) ;
  • 은종방 (전남대학교 식품공학과)
  • Received : 2016.11.07
  • Accepted : 2017.01.25
  • Published : 2017.02.28
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Abstract

Microbiological, physicochemical, and organoleptic properties of fresh-cut vegetables (FVs), carrots, green peppers, cherry tomatoes, and paprika after X-ray irradiation were evaluated to verify food quality suitable for the immune-depressed patients. Total concentrations of aerobic bacteria in non-irradiated samples, except for cherry tomatoes, were 1.63-3.34 log CFU/g. Irradiation dose exceed 0.4 kGy was used for carrots and green peppers whereas the sterilization dose of 0.2 kGy was used for both cherry tomatoes and paprika. A dose of 0.4 kGy was tentatively determined as the minimum allowable dose for sterilization of the FVs, based on $D_{10}$-values of X-ray irradiation (0.11-0.32 kGy) for Escherichia coli, Listeria monocytogenes, and Salmonella Typhimurium inoculated on the samples. With respect to the physiological properties, only hardness was significantly decreased as the absorbed dose increased; however, there were no significant differences in hardness of the sterilized samples using X-rays at 0.4 kGy compared with those of non-irradiated samples (p<0.05). Moreover, overall acceptance scores of the sterilized FVs were higher than 5.0 points on a 7-point scale, indicating a good organoleptic quality. In a survey on preference of hospitalized patients with cancer (n=50), the average scores for the sterilized FVs, except for carrots, were higher than 4.0 points. In conclusion, it is considered that the FVs, except for carrots, sterilized using X-rays at 0.4 kGy could be served to immune-depressed patients as hygienically safe foods with acceptable organoleptic properties.

본 연구는 면역저하 환자용 신선편의 채소류의 위생화를 위해 당근, 오이고추, 방울토마토, 파프리카를 모델식품으로 선정하여 다양한 흡수선량으로 엑스선 조사처리한 후 미생물학적, 이화학적, 관능적 품질 평가를 수행하였다. 당근과 오이고추의 경우 0.4 kGy, 방울토마토와 파프리카의 경우 0.2 kGy 이상의 흡수선량으로 엑스선 조사처리 시 멸균이 확인되었으며, 총 호기성세균 및 대장균군을 제외한 병원균들은 1 log 수준의 검출한계 이하로 나타났다. 모델식품에 접종된 E. coli. L. monocytogenes, S. Typhimyrium에 대한 엑스선의 D10값은 0.11-0.32 kGy로 나타나, 0.4 kGy의 흡수선량을 신선편의 채소류의 멸균을 위한 잠정적인 최소 흡수선량으로 설정하였다. 최대 0.6 kGy의 흡수선량으로 엑스선 조사처리된 신선편의 채소류에 대한 전체 선호도의 경우 7점 척도에서 모두 5.0 점 이상으로 나타나 이들의 관능적 품질이 수용 가능한 수준인 것으로 판단하였다. 또한, 암환자를 대상으로 엑스선 멸균처리(0.4 kGy)된 신선편의 채소류에 대한 선호도 설문조사에서 오이고추와 방울토마토, 파프리카의 경우 모든 항목에 대한 평균 선호도 점수는 5점 척도에서 모두 4.0점 이상으로 나타났다. 따라서 엑스선으로 멸균처리된 오이고추, 방울토마토, 파프리카는 면역력이 저하된 환자들을 위한 위생학적으로 안전한 신선편의 채소로 제공이 가능할 것으로 판단된다.

Keywords

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