Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effect of Gamma Irradiation on the Quality of Cooked Spinach During Storage

방사선조사가 시금치 나물의 저장성 연장에 미치는 효과

  • Kim, Min-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Yang, Yun-Hyoung (Dept. of Food and Nutrition, Chungnam National University) ;
  • Sim, Hyun-Jung (Dept. of Food and Nutrition, Chungnam National University) ;
  • Son, Chan-Wok (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Mi-Yeon (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Mi-Sun (Dept. of Food and Nutrition, Chungnam National University) ;
  • Lee, Ju-Woon (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Research Institute) ;
  • Byun, Myung-Woo (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Research Institute) ;
  • Kim, Mee-Ree (Dept. of Food and Nutrition, Chungnam National University)
  • 김민희 (충남대학교 식품영양학과) ;
  • 양윤형 (충남대학교 식품영양학과) ;
  • 심현정 (충남대학교 식품영양학과) ;
  • 손찬욱 (충남대학교 식품영양학과) ;
  • 김미연 (충남대학교 식품영양학과) ;
  • 김미선 (충남대학교 식품영양학과) ;
  • 이주운 (한국원자력연구원, 방사선과학연구소 방사선식품생명공학팀) ;
  • 변명우 (한국원자력연구원, 방사선과학연구소 방사선식품생명공학팀) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2008.02.29
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Abstract

This study investigated the effects of gamma irradiation on microbial, physical, and sensory qualities as well as the antioxidant activity of cooked spinach. At 3 kGy of gamma irradiation, microbial growth was inhibited until 4 weeks and 5 days at storage temperatures of 4 and $25^{\circ}C$, respectively. The dose of 2 kGy did not significantly affect hardness; however, Hunter color system values for lightness, redness, and yellowness were changed. Low dose gamma-irradiation (up to 2 kGy) did not significantly affect the antioxidant activity of the cooked spinach. Also, based on a triangle sensory test, the gamma-irradiated cooked spinach was not significantly different from the control. These results, suggest that applying gamma irradiation to cooked vegetables at doses lower than 2 kGy can be recommended to extend shelf-life and maintain quality.

시금치나물을 조리한 후 Nylon film 포장재에 함기포장하여 조사한 후 온도$(4^{\circ}C,\;25^{\circ}C)$를 달리하여 저장하면서 미생물학적, 이화학적, 관능적 품질특성을 분석하였다. $4^{\circ}C$에서 저장 시 비조사구에서는 저장 1주째에 이르러 총균수가 부패정도에 해당되는 균수를 나타내었으나 방사선조사 2 및 2 kGy 처리구에서는 4주까지도 저장이 가능하였다. 대장균군은 모든 처리구에서 검출되지 않았다. 방사선 조사선량 2kGy까지는 시금치나물의 경도와 씹힘성에 큰 영향을 주리 않았다. 색도에서는 방사선 조사로 인해 시금치의 녹색이 연해진 것을 관찰할 수 있었으며 비조사구에 비해 조사구에서 유의적으로 a값이 증가하였다. DPPH 라디칼 소거능, 지질과산화 억제정도는 조사선량과 저장기간에 비례하여 감소하였으나, 2 kGy까지는 유의적 차이를 보이지 않았고 3 kGy이상에서는 유의적인 차이가 나타났다. 총 페놀함량은 저장 2주째에는 감소하였으나 4주째 증가하였다. 차이식별검사에서 방사선조사 3 kGy 처리군은 대조군과 관능적으로 유의적인 차이를 나타내지 않았다. 이 같은 결과에 영향을 주지 않는 적절한 방사선 조사 선량은 2kGy인 것으로 사료된다.

Keywords

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