Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Microbiological.Sensorial Characteristics of Gamma Irradiated-Commercial Powdery Soup during Accelerated Storage

감마선 조사된 시판 분말수프의 가속저장 중 미생물학적.관능적 특성

  • Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Lee, Hyo-Jeong (Dept. of Food and Nutrition, Chungnam National University) ;
  • Lee, Seul (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Hyun-Joo (Dept. of Food and Nutrition, Chungnam National University) ;
  • Lee, Eun-Young (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Na-Young (Dept. of Food Science and Nutrition, Joongbu University) ;
  • Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
  • 김경희 (충남대학교 식품영양학과) ;
  • 이효정 (충남대학교 식품영양학과) ;
  • 이슬 (충남대학교 식품영양학과) ;
  • 김현주 (충남대학교 식품영양학과) ;
  • 이은영 (충남대학교 식품영양학과) ;
  • 김나영 (중부대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Published : 2006.08.30
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Abstract

This study was conducted to sanitize commercial powdery soup by gamma irradiation. Total aerobic bacteria counts were $3.22{\sim}3.77\;log\;CFU/g$ in non-irradiated samples, which decreased with irradiation dose and were not detected in irradiated samples at 3 kGy or more $(<10^2\;CFU/g)$ during accelerated storage $(60^{\circ}C,\;2\;weeks)$. Microbial counts did not significantly increase in all samples during accelerated storage period. Yeasts, molds, and coliform bacteria were not detected in all samples. Irradiated samples showed undesirable changes in flavor, taste, and overall acceptability and acceptance decreased in all samples after 2 weeks at $60^{\circ}C$. These results suggested that gamma irradiation at 3 kGy was effective to ensure the microbiological quality of commercial powdery soup with minimized sensorial changes, but further studies should be investigated to reduce detrimental effects induced by irradiation.

시판 인스턴트 건조 분말수프의 유통 및 저장 중 위생화를 목적으로 감마선 조사한 다음 가속조건($60^{\circ}C$, 2주)에 저장 중 미생물 농도와 관능적 품질 변화를 조사하였다. 시료수프의 미생물 농도에서 효모, 곰팡이 및 대장균군은 모든 시료에서 검출되지 않으나 총 세균은 $3.22{\sim}3.77\;log\;CFU/g$ 수준으로 나타났으며, 감마선 조사선량이 증가할수록 미생물 농도가 유의적으로 감소하여 3 kGy 이상의 감마선 조사군에서는 100 CFU/g 이하로 감균이 가능하였으며, 가속저장동안 모든 군에서 저장초기와 유의적인 차이를 보이지 않았다(p<0.05). 관능평가 결과, 비조사구에 비해 조사구에서 향, 맛 및 전체적인 기호도가 유의적으로 낮게 나타났으며(p<0.05), $60^{\circ}C$에서 2주간 저장후에는 색, 향, 풍미, 전반적 기호도에서 관능평점이 낮아졌다. 이상의 결과에서 시판 인스턴트 건조 분말수프의 위생화를 목적으로 관능적 품질변화를 최소화하고 미생물학적 저장안정성을 확보하기 위한 방사선 조사선량은 3 kGy인 것으로 사료되며, 수프 제품의 관능적 기호도를 유지하기 위한 연구가 요망된다.

Keywords

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