Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Changes of Nutritional Compounds and Texture Characteristics of Peaches (Prunus persica L. Batsch) during Post-irradiation Storage at Different Temperature

감마선 조사와 저장온도에 따른 복숭아의 품질특성 변화

  • Yun, Hye-Jeong (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lim, Sang-Yong (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Hur, Jung-Mu (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Bo-Young (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Choi, Young-Ji (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Dong-Ho (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 윤혜정 (한국원자력연구원 정읍방사선과학연구소) ;
  • 임상용 (한국원자력연구원 정읍방사선과학연구소) ;
  • 허정무 (한국원자력연구원 정읍방사선과학연구소) ;
  • 이보영 (한국원자력연구원 정읍방사선과학연구소) ;
  • 최영지 (한국원자력연구원 정읍방사선과학연구소) ;
  • 권중호 (경북대학교 식품공학과) ;
  • 김동호 (한국원자력연구원 정읍방사선과학연구소)
  • Published : 2008.06.30
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Abstract

The gamma irradiation process was performed to prolong a shelf-life of peaches and the effects of a gamma irradiation on the nutritional, physiochemical and sensory characteristics of peaches were evaluated during a post-irradiation storage at $4^{\circ}C$ and $25^{\circ}C$. Nutritional, physiochemical and sensory characteristics of peaches were stable at 1 kGy of an irradiation, a recommended dose for fruits and vegetables by CODEX, and the viable cell counts of contaminated microorganisms were reduced by 2 decimal reduction, at this dose. After a 1-week storage at ambient condition, the microbiological quality of the 1 kGy irradiated peach was stable, while all the non-irradiated peaches were deteriorated Furthermore, cold storage enhanced the shelf-life of the gamma irradiated peach and the nutritional and physiochemical characteristics of the peaches were comparatively stable up to 6 weeks. Right after gamma irradiation, the sensory evaluation results were not different in any of the samples, and the sensory quality of the irradiated peaches was adequate for a 4-week storage at $4^{\circ}C$. Our results suggested that gamma irradiation at 1 kGy can be used to enhance the shelf-life of peach without a significant loss in the quality attributes, especially upon cold storage after radiation treatment.

복숭아의 보존기한 연장을 위한 품질 향상을 위한 방법으로 적숙기의 복숭아에 1 kGy의 감마선 조사를 실시한 다음, $4^{\circ}C$와 $25^{\circ}C$의 저장조건에서 복숭아의 일반적인 품질 특성 및 관능학적 품질 특성을 평가하였다. 연구 결과, 과실류에 대한 Codex 권장선량인 1 kGy 선량의 감마선 조사에서 복숭아의 품질변화는 나타나지지 않았으며 초기 오염미생물의 균수를 약 2 log 단위($10^2\;CFU/g$) 정도 감소시키는 제어 효과가 확인되었다. 감마선 조사 복숭아의 보존 실험에서, 감마선 조사된 복숭아는 $25^{\circ}C$의 조건에서는 약 1주, $4^{\circ}C$의 조건에서 약 6주 이상의 미생물학적 품질 안전성을 나타내었으며 위축률, 수분감소, 경도 등의 이화학적 품질에서도 개선효과가 확인되었다. 감마선 조사 직후에는 감마선 조사 복숭아와 비조사 시료간의 관능특성 차이는 관찰되지 않았으나, 보존기간이 경과함에 따라 감마선 조사시료의 선호도가 비조사 시료보다 더 증가함을 확인하였다. 따라서 감마선 조사와 냉장보존을 병용할 경우, 상온 1주 이하인 복숭아의 미생물학적 보존기한을 4주 이상으로 연장시킬 수 있을 것으로 사료되었다.

Keywords

References

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