Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of quarantine doses of e-beam irradiation on the physicochemical and sensory characteristics of paprika

전자선 검역처리선량이 파프리카의 품질 및 관능특성에 미치는 영향

  • Park, Yunji (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Jo, Yunhee (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Kwon, Joong-Ho (Food and Bio-industry Research Institute, Kyungpook National University)
  • 박윤지 (경북대학교 식품공학부) ;
  • 조윤희 (경북대학교 식품공학부) ;
  • 권중호 (경북대학교 식품생물산업연구소)
  • Received : 2016.09.24
  • Accepted : 2016.11.03
  • Published : 2017.04.30
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Abstract

The aim of this study was to evaluate the quality characteristics of fresh red paprika treated by electron-beam irradiation at quarantine doses. The initial microbial loads were low with $10^4$ and $10^2$ colony-forming units/g for total aerobic bacteria and coliform, respectively; however, a dose of 1 kGy resulted in load reduction of 1 log cycle. A dose level of more than 1 kGy caused significant decreases in the hardness and carotenoid content parameters. An applied dose level of less than 2 kGy did not affect vitamin C content; however, a decrease of 87-90% was observed after 40-day storage. Samples treated with 2 kGy showed significantly lower acceptance compared to the control, with lower sensory evaluation scores for color and texture. Therefore, e-beam irradiation at dose range of 0.4 and 1 kGy was found to be appropriate for quarantine applications for microbiological control and quality maintenance of paprika.

신선 채소인 파프리카에 검역처리 선량의 전자선 처리(0, 0.4, 1, 2 kGy) 후 냉장저장 40일 동안 미생물학적, 이화학적 및 관능적 품질을 평가하였다. 파프리카의 미생물 농도는 총세균, 효모 및 곰팡이의 경우 $10^4CFU/g$, 대장균군은 $10^2CFU/g$ 수준이었고, 1 kGy 선량은 미생물 농도를 1 log cycle 감소시킬 수 있었다. 중량감소율은 조사처리에 따른 차이를 보이지 않았고, 경도와 카로티노이드 함량은 조사 직후 1 kGy 이상의 선량에서 유의적으로 감소하였으며, 저장 중에도 선량에 관계없이 감소하였다. 비타민 C 함량은 선량에 따른 유의적인 차이를 보이지 않았고, 0, 0.4 및 1 kGy 처리 시료는 저장 40일째 저장 초기 함량의 87-90% 수준으로 감소하였다. 파프리카에 대한 관능평가 결과, 2 kGy 수준의 전자선 처리는 색과 조직감 저하에 영향을 미치는 것으로 확인되었다. 이상의 결과, 수출용 파프리카의 해충구제 및 검역처리를 위한 0.4-1 kGy 수준의 전자선 처리는 냉장저장 동안 미생물학적 안전성을 확보하면서 이화학적 품질을 유지시키는 것으로 확인되었다.

Keywords

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