Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Quality Improvement of Chicken Breast Meat in a Group-Meal Service by Gamma Irradiation

감마선조사에 의한 단체급식용 닭 가슴살의 품질 개선

  • Kim Jang-Ho (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Jeon Jin-Yong (Department of Food Science and Technology, Seoul National University) ;
  • Ryu Sang-Ryeol (Department of Food Science and Technology, Seoul National University) ;
  • Lee Ju-Woon (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Kim Jae-Hun (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Oh Sang-Hee (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Seo Ji-Hyun (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Byun Myung-Woo (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute)
  • 김장호 (한국원자력연구소 방사선이용연구부) ;
  • 전진용 (서울대학교 식품공학과) ;
  • 유상렬 (서울대학교 식품공학과) ;
  • 이주운 (한국원자력연구소 방사선이용연구부) ;
  • 김재훈 (한국원자력연구소 방사선이용연구부) ;
  • 오상희 (한국원자력연구소 방사선이용연구부) ;
  • 서지현 (한국원자력연구소 방사선이용연구부) ;
  • 변명우 (한국원자력연구소 방사선이용연구부)
  • Published : 2005.02.01
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Abstract

The storage temperature significantly affected the microbiological quality of the chicken breast In the non-inadiated samples at $30^{\circ}C$, aerobic plate count (APC) and Echerichia coli count of the samples considerably increased during 3 days of storage and were eliminated by an irradiation at dose of 10 kGy or more. The APC and E coli count of the samples stored at $5^{\circ}C$ were reduced to below the limit of detection (< 2 log CFU/g) through the whole storage period by an irradiation at 5 kGy or mote. There was no significant difference in the TBA values between the non-inadiated and inadiated samples, which were not significantly higher in the irradiated samples than the non-inadiated samples during 2 weeks of storage at $5^{\circ}C$. According to the same-different test and acceptance test the sensory quality of the irradiated chicken breast was not significantly different from that of the non-inadiated sample even at 10 kGy. It is found that gamma irradiation is an effective tool to improve the quality of chicken breast in a group-meal service. It was also found that there was no evidence that an irradiation induced mutagenicity in the chicken breast meat.

저장온도는 닭고기 가슴살의 미생물학적 품질에 유의적 영향을 주었다. $30^{\circ}C$에서 저장된 비조사시료에서 총균수와 대장균수는 저장후 3일 동안 현저히 증가하였고, 10 kGy 이상의 감마선조사에 의하여 사멸되었다. $5^{\circ}C$에서 저장된 시료의 총균수와 대장균수는 5 kGy이상의 감마선조사에 의하여 검출제한(< 2 log CFU/g) 미만으로 감소되었다. 일반적으로 비조사시료와 조사시료 간의 TBA값에는 유의적 차이가 없었으며, 2주 동안의 $5^{\circ}C$ 저장에서 조사시료의 IBA값은 비조사시료의 IBA 값에 비해 뚜렷한 증가를 보이지 않았다. 차이식별검사와 수용도검사의 결과에 따르면, 10 kGy의 감마선조사로도 닭고기 가슴살의 관능적인 품질은 비조사된 시료의 품질과 뚜렷한 차이가 없었다. 감마선조사는 단체급식용 닭고기 가슴살의 품질을 개선하는 효과적인 수단이라는 사실을 알 수 있었다. 또한 감마선조사는 닭고기 가슴살에서의 돌연변이를 유발하지 않는 것으 For these reasons, there was no evidence that an irradiation induced mutagenicity in the chicken breast meat.로 판단된다.

Keywords

References

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