한국식품과학회지 (Korean Journal of Food Science and Technology)

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

가스치환포장과 감마선조사 병용 처리한 최소가공 무의 미생물학적 안전성

Microbiological Safety of Minimally Processed White Radish in Modified Atmosphere Packaging Combined with Irradiation Treatment

  • 김재경 (한국원자력연구소 방사선식품생명공학연구팀) ;
  • 조철훈 (한국원자력연구소 방사선식품생명공학연구팀) ;
  • 김현주 (한국원자력연구소 방사선식품생명공학연구팀) ;
  • 이주운 (한국원자력연구소 방사선식품생명공학연구팀) ;
  • 황한준 (고려대학교 생명공학원) ;
  • 변명우 (한국원자력연구소 방사선식품생명공학연구팀)
  • Kim, Jae-Kyung (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Jo, Cheo-Run (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Kim, Hyun-Ju (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Hwang, Han-Joon (Graduate School of Biotechnology, Korea University) ;
  • Byun, Myung-Woo (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute)
  • 발행 : 2005.02.28
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초록

최소가공 무의 미생물학적 안전성을 확보하고 품질을 보존하기 위하여 가스치환포장과 감마선 조사를 병용 처리하여 4에서 2주간 저장하면서 일반 호기성 미생물, 대장균군, 젖산균 및 pH의 변화를 각각 조사하였다. 일반 호기성 미생물의 변화를 관찰한 결과 저장기간과 포장 방법에 관계없이 감마선 조사에 의해 유의적으로 줄어들었으며 처리 당일의 경우 2kGy의 방사선 조사에 의해 $CO_{2}$나 $CO_{2}/N_{2}$ 포장구가 함기 포장구 보다 유의하게 미생물을 감소하였다. 대장균군 역시 저장기간과 포장 방법에 관계없이 감마선 조사에 의해 유의적으로 줄어들었으며 젖산균도 저장기간과 포장 방법에 관계없이 감마선 조사에 의해 유의적으로 줄어들었다. pH의 변화에 있어서는 감마선 조사와 포장방법에 의한 유의한 차이를 보이지는 않았지만 가스치환포장을 하였을 때 pH가 낮아지는 경향을 보였으며 저장기간 동안 pH 증가하였다. 이러한 결과로 볼 때 최소가공 무의 미생물학적 안전성을 확보하고 품질을 보존하기 위해서는 2kGy의 감마선 조사와 가스치환포장의 병용처리가 효과적이라 사료된다.

White radish was minimally processed, packed with air, $CO_{2}$ (100%), and $CO_{2}/N_{2}$ (25/75%), and irradiated at 0, 1, and 2 kGy, and its microbiological quality and pH were investigated during storage for 2 weeks at $4^{\circ}C$. Irradiation significantly reduced total aerobic, coli-form, and lactic acid bacteria counts. Modified atmosphere packaging (MAP) enhanced microorganism control during storage. Acidity decreased by MAP but was restored during storage, Irradiation did not affect sample pH. Results show irradiation at 2 kGy combined with MAP can enhance microbiological safety and quality of minimally processed radish.

키워드

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