한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제27권1호
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  • Pages.31-42
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  • 2014
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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저장기간에 따른 감마선 조사 수입 오렌지의 품질 특성

Quality Characteristics of Gamma Irradiated-Imported Orange during Storage

  • 경은지 (충남대학교 식품영양학과) ;
  • 김경희 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Kyung, Eun-Ji (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Kyoung-Hee (Dept. of Food & Nutrition, Chungnam National University) ;
  • Yook, Hong-Sun (Dept. of Food & Nutrition, Chungnam National University)
  • 투고 : 2013.08.29
  • 심사 : 2014.01.22
  • 발행 : 2014.02.28
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초록

오렌지의 위생성 및 보존성을 향상시키고, 수입국의 검역기준을 정립하기 위한 연구의 일환으로 오렌지에 0.4, 0.6, 0.8, 1, 1.5 kGy로 감마선 조사를 실시하여 $3^{\circ}C$에서 60일 동안 저장하면서 미생물 및 이화학적 품질 특성을 조사하였다. 오렌지 1.5 kGy 조사구의 호기성세균, 효모 및 곰팡이는 각각 3.59 log CFU/g, 3.75 log CFU/g에서 1.75 log CFU/g, 2.26 log CFU/g까지 감소하여 조사선량과 저장기간에 따라 유의적인 차이를 보였다. pH는 비조사구와 조사구 사이의 유의적인 차이를 나타내지 않았고, 산도는 조사선량과 저장기간의 증가에 따라 감소하였다. Vitamin C 함량은 조사선량과 저장기간의 증가에 따라 유의적으로 감소하였다. 관능평가는 조사선량과 저장기간이 증가할수록 감소하였고, 1.5 kGy는 색깔, 신맛, 단맛, 향, 질감, 전체적인 선호도에서 가장 낮은 선호도를 보였다. 이상의 결과를 종합하여 볼 때, 감마선 조사는 미생물학적 안정성에는 효과적이지만, 1 kGy와 1.5 kGy는 물리적 특성과 관능 특성에 좋지 않은 영향을 끼치는 것으로 보고, 품질 변화를 최소화하기 위한 최적 선량은 0.4~0.6 kGy 인 것으로 사료된다.

This study was conducted to evaluate the effect of gamma irradiation (0.4, 0.6, 0.8, 1 and 1.5 kGy) on the microbiological, physicochemical and sensory qualities of imported orange during storage at $3^{\circ}C$ for 60 days. Total aerobic bacteria and yeast/mold counts in non-irradiated oranges were 3.59 and 3.75 log CFU/g, and those counts in irradiated oranges at 1.5 kGy were decreased by 1.75 and 2.26 log CFU/g, respectively. Moreover, those counts were decreased significantly according to a dose-dependent manner after gamma irradiation. The pH revealed no significant difference between the control and irradiated samples; however, titratable acidity was decreased significantly according to a dose-dependent manner and storage time. The vitamin C contents were decreased significantly according to a dose-dependent manner and storage time after gamma irradiation. Further, sensory evaluation testing revealed no significant difference between the control and irradiated samples, except 1.5 kGy. Samples irradiated at 1.5 kGy had the lowest values in color, sweetness, sourness, flavor, texture and overall acceptance. The results suggest that gamma irradiation was effective for ensuring microbiological safety; however, irradiated oranges at 1 and 1.5 kGy did not have good physicochemical and sensory qualities. Therefore, we can use the sample irradiated at 0.4~0.6 kGy as optimum-dose to be minimize on quality changes.

키워드

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  3. Quality Characteristics of Low-Dose X-Ray-Irradiated Imported Navel Oranges during Storage under Low Temperature (3℃) vol.45, pp.2, 2016, https://doi.org/10.3746/jkfn.2016.45.2.247
  4. Quality Characteristics of Low-Dose Electron Beam Irradiated-Imported Navel Orange during Storage at Room Temperature (20℃) vol.44, pp.3, 2015, https://doi.org/10.3746/jkfn.2015.44.3.455
  5. Quality changes and factors in Valencia oranges during storage under different temperatures vol.22, pp.5, 2015, https://doi.org/10.11002/kjfp.2015.22.5.629