한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제24권1호
  • /
  • Pages.106-113
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  • 2008
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

방사선조사가 시금치 나물의 저장성 연장에 미치는 효과

Effect of Gamma Irradiation on the Quality of Cooked Spinach During Storage

  • 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)
  • 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)
  • Published : 2008.02.29
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Abstract

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.

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.

Keywords

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