Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Changes of Microbiological and General Quality Characteristics of Gamma Irradiated Chungkukjang

감마선 조사된 청국장의 미생물 및 일반품질 특성 변화

  • Kim, Dong-Ho (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Yook, Hong-Sun (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Youn, Kyu-Chun (Department of Food Technology, Chungju University) ;
  • Cha, Bo-Sook (Department of Food Science, Suwon Woman's College) ;
  • Kim, Jung-Ok (Department of Home Economics, Sejong University) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
  • 김동호 (한국원자력연구소 방사선식품.생명공학연구팀) ;
  • 육홍선 (한국원자력연구소 방사선식품.생명공학연구팀) ;
  • 연규춘 (충주대학교 식품공학과) ;
  • 차보숙 (수원여자대학 식품과학부) ;
  • 김정옥 (세종대학교 가정학과) ;
  • 변명우 (한국원자력연구소 방사선식품.생명공학연구팀)
  • Published : 2000.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

The effect of gamma-irradiation on the microbiological and general quality changes of the Chungkukjang was studied. Chungkukjang was prepared, irradiated at 0, 5, 10 and 20 kGy, and then stored at $25^{\circ}C$ for six weeks. The results showed that the vegetative Bacillus cell was decreased by 5 log cycles with dose of 10 kGy with 1.78 kGy of $D_{10}$ value. Also, Bacillus was nearly eliminated by 20 kGy and that survived 10 kGy gamma irradiation was decreased significantly with the duration of storage period. The formation of $NH_{2}-nitrogen$ and $NH_{3}-nitrogen$, acidification and browning were repressed by gamma irradiation. Therefore, it was considered that the Chungkukjang treated with gamma irradiation maintained better quality than that of the control with storage.

청국장의 보존성 향상을 목적으로 청국장에 0, 5, 10, 20 kGy의 선량으로 감마선을 조사하고 $25^{\circ}C$에 6주간 보존하면서 청국장의 품질변화를 조사하였다. 청국장의 Bacillus는 감마선 조사에 대하여 1.78kGy의 $D_{10}$값을 보였으며, 10 kGy 조사구는 보존 4주 후, 20 kGy 조사구는 조사 직후에 완전 사멸에 가까운 미생물 사멸효과를 보였다. 청국장 보존 중의 품질열화 요소인 암모니아태질소 함량과 갈색화도의 증가는 감마선 조사에 의하여 유의적으로 억제되었으며 protease의 활성과 pH도 감마선 조사구에서 안정적인 품질을 유지하였다. 따라서 감마선 조사는 청국장의 보존, 유통 중 품질을 유지하는데 유용한 방법이 될 것으로 평가되었다.

Keywords